Chickpea and Artichoke Heart StewAquarius Recipe

Chickpea and Artichoke Heart StewAquarius recipe and other sweet potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

4 cups water or
vegetable broth 1 1/2 cups chopped onion (2 medium)
2 cloves garlic minced
1 tablespoon olive oil (or 2)
1 teaspoon turmeric
1 teaspoon paprika sweet
4 medium potatoes red or white
1 sprig fresh rosemary or
5 fresh sage leaves, crushed
1/2 cup cooked winter squash or sweet potato
puree 3 cups cooked chickpeas drained and rinsed
(two 15 ounce cans) 14 ounces artichoke hearts water packed
(about 1 1/2 cups) quartered Salt and pepper to taste Options: Lemon wedges Grated Parmesan cheese or pecorino
Prepare potatoes: scrub, remove eyes cut into 1/2 inch cubes (4 cups).
In a large saucepan, bring the water or vegetable stock to a simmer.
Meanwhile, in a large skillet, saute the onions and garlic in oil for about 8 minutes or until soft. Stir in the turmeric and paprika saute for 1 minute. Add the potatoes, rosemary, sage and the simmering water or stock. Cook for about 12 minutes, until the potatoes are tender. Stir in the pureed squash or sweet potatoes, and add the chickpeas and artichoke hearts.
Remove the rosemary sprig and discard it. Add salt and pepper to taste, then return to a simmer.
Serve with lemon wedges and top with pecorino or Parmesan cheese. Makes 4 to 6 servings. From Moosewood Restaurant Cooks at Home, by the Moosewood Collective (Fireside, 15 paperback).
Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannemawizard.ucr.edu) on Apr 23, 97 MC estimates 15.8 CFF, 311 cals, 5.8g fat.
MC note: Cooked winter squash is linked to canned pumpkin.

Chickpea and Artichoke Heart StewAquarius recipe and other sweet potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0

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Last Reviewed on 2019-06-17