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Monday, May 6

Chickpea & artichoke heart stew

Vegetable stock or water, simmering
4 cups
Onions, medium, chopped
Garlic, minced or pressed
2 cloves
Olive oil
2 tablespoons
Turmeric, ground
1 teaspoon
Paprika, sweet, ground
1 teaspoon
Potatoes, red or white, medium, ½-inch dice
Rosemary, fresh
1 sprig
Sage, fresh
5 leaves
Squash, winter, pureed
½ cup
Chickpeas, cooked, drained
3 cups
Artichoke hearts, drained, quartered
1 ½ cups

Pepper, freshly ground

Lemon, wedged (optional)
Parmesan, grated (optional)
  1. In a large saucepan, sauté the onions and garlic in the oil for about 8 minutes, until soft. 
  2. Stir the turmeric and paprika into the onion mixture, and sauté for a minute. 
  3. Add the potatoes, rosemary, sage, and the simmering stock or water. 
  4. Cook for about 12 minutes, until the potatoes are tender. 
  5. Stir in the squash, chickpeas, and artichokes. 
  6. Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer. 
  7. Serve with lemon, and top with Parmesan, if desired.
Recipe from Moosehead Restaurant Cooks At Home.

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