Artichoke Chickpea Stew Recipes

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MEDITERRANEAN ARTICHOKE STEW



Mediterranean Artichoke Stew image

A zesty, hearty dish that is delicious both hot AND cold. Artichokes, lemon, and some spices make up the base of the flavor, and the addition of potatoes and garbanzo beans (chickpeas) add substance. Wonderful served with just a fresh green salad. I adapted this from a Madhur Jaffrey recipe from "World Vegetarian" ("Artichokes Stewed with Potatoes," labeled as Moroccan) by adjusting the spices a little bit and adding the chickpeas.

Provided by DaphneM

Categories     Stew

Time 27m

Yield 3-4 serving(s)

Number Of Ingredients 10

2 medium red potatoes
1 (9 ounce) package frozen artichoke hearts (I use Bird's Eye)
1 (14 ounce) can chickpeas (or larger as desired)
1/4 cup extra virgin olive oil
1 lemon
2 cups water
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper (or to taste)
salt and black pepper

Steps:

  • Peel and dice potatoes into 1" or so chunks. Put in a medium (3 quart or so) pot along with the frozen artichokes.
  • Drain and rinse the can of chickpeas and add to the pot. Halve the lemon and either squeeze it on a juicer, or pick out as many seeds as possible and squeeze directly into the pot. Add olive oil, spices, and water (you want it to just barely cover the solid ingredients).
  • Stir ingredients in pot and bring to a boil. Once boiling, reduce heat to a simmer.
  • Cook for about 20 minutes, either covered or uncovered - if you want it to be soupier, cover the pot, but if you want a lot of the liquid to evaporate and be more like a stew, leave it uncovered. Stir occasionally. You can always cook it longer than 20 minutes if you like your potatoes very soft, and they will absorb more flavor the longer you cook. Really, it is hard to overcook this dish.

MOOSEWOOD CHICKPEA AND ARTICHOKE HEART STEW



Moosewood Chickpea and Artichoke Heart Stew image

This recipe is from Moosewood. I never add the winter squash because I don't have any on hand and don't go through the trouble to make it... although they do suggest using a jar of baby food. I also substitute a tablespoon or two of curry powder with the 1 tsp turmeric. I also add some feta cheese if I have some in my fridge. It adds a nice flavor to the stew. Everybody always asks about it at work and wants the recipe. This stew tastes better the next day and freezes well.

Provided by gobruijns

Categories     Stew

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

4 cups water or 4 cups vegetable stock
2 medium onions, chopped (about 1 1/2 cups)
2 garlic cloves, minced or pressed
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon sweet paprika
4 medium red potatoes (about 4 cups) or 4 medium white potatoes, cut into 1/2 inch cubes (about 4 cups)
1 sprig fresh rosemary (1 tsp. ground dried)
5 leaves fresh sage, minced (1/2 tsp. dried)
1/2 cup pureed winter squash
3 cups drained cooked chickpeas (two 15-oz. cans)
1 1/2 cups drained artichoke hearts, quartered (one 14 oz. can)
salt & fresh ground pepper
lemon wedge (optional)
grated pecorino cheese (optional) or parmesan cheese (optional)

Steps:

  • In a saucepan, bring the water or vegetable stock to a simmer.
  • While the water heats, saute the onions and garlic in the oil for about 8 minutes, until soft.
  • Stir the turmeric and paprika into the onions and saute for a minute.
  • Add the potatoes, rosemary, sage, and the simmering water or stock.
  • Cook about 12 minutes, until the potatoes are tender.
  • Stir the pureed squash or sweet potatoes, and add the drained chick peas and artichoke hearts.
  • Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer.
  • Serve with lemon wedges and top with grated Pecorino or Parmesan, if you wish.

Nutrition Facts : Calories 328.3, Fat 6.3, SaturatedFat 0.8, Sodium 511.5, Carbohydrate 59.7, Fiber 10.8, Sugar 3.7, Protein 10.7

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