Moosewood Chick Pea and Artichoke Heart Stew
- Number of Servings: 5
Ingredients
4 cups vegetable stock2 medium onions, chopped2 garlic cloves, minced1 t. tumeric1 t. paprika4 medium potatoes, cut into 1/2" cubes1 t. rosemary1/2 t. sage1/2 cup pureed pumpkin (or sweet potatoes, or winter squash)3 c. chick peas1 1/2 c. artichoke heartsLemon wedges (optional)Grated pecorino or parmesan (optional)
lemon wedges (optional)
grated Pecorino or Parmesan cheese (optional)
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 hte 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.
Number of Servings: 5
Recipe submitted by SparkPeople user EANTHONYDC.
grated Pecorino or Parmesan cheese (optional)
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 hte 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.
Number of Servings: 5
Recipe submitted by SparkPeople user EANTHONYDC.
Nutritional Info Amount Per Serving
- Calories: 379.5
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 274.5 mg
- Total Carbs: 71.8 g
- Dietary Fiber: 12.4 g
- Protein: 14.6 g
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