Italian Chickpea Artichoke Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tbsp Extra Virgin Olive Oil1 medium White Onion, diced1 medium Green Bell Pepper, diced2 stalks Celery, sliced thin8 cups Water1 Not-Chick'n Gluten Free Vegan Bouillon Cube1 tbsp Ground Garlic1 tbsp Ground Basil1 tbsp Ground Oregano1 tbsp Ground Black Pepper3 medium Potatoes, peeled and diced2 medium Parsnips, peeled and diced2 medium Carrots, peeled and diced1 15.5 oz. can Chickpeas, drained and rinsed1 14 oz. can Artichoke Hearts, packed in water2 14.5 oz. cans Peeled and Diced Italian Style TomatoesSea Salt to taste
In large stockpot heat olive oil over low heat. Stir in onions, peppers and celery and saute until tender.
Pour in water. Add in bouillon cube and spices and bring to a rapid boil. Add potatoes, parsnips, carrots and chickpeas. Cook for 20 minutes over medium high heat covering pot with airtight lid.
Drain artichoke hearts and add to stew. Pour in two cans Italian style tomatoes and juices. Reduce heat to simmer and cook an additional 20 minutes.
Salt to taste. Makes approximately 8 1-1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user EQUILDOTTSIN.
Pour in water. Add in bouillon cube and spices and bring to a rapid boil. Add potatoes, parsnips, carrots and chickpeas. Cook for 20 minutes over medium high heat covering pot with airtight lid.
Drain artichoke hearts and add to stew. Pour in two cans Italian style tomatoes and juices. Reduce heat to simmer and cook an additional 20 minutes.
Salt to taste. Makes approximately 8 1-1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user EQUILDOTTSIN.
Nutritional Info Amount Per Serving
- Calories: 225.8
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 642.0 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 8.9 g
- Protein: 6.4 g
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