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Chick Pea and Artichoke Heart Stew

Recipes / Main Courses

Based on Moosewood Restaurant Cooks at Home by the Moosewood Collective

Serves 4 to 6.

• 4 cups water or vegetable stock
• 2 medium onions, chopped (about 1 1/2 cups)
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon sweet paprika
• 4 medium red or white potatoes, cut into 1/2 inch cubes (about 4 cups)
• 1 sprig fresh rosemary (1 teaspoon ground dried)
• 5 leaves fresh sage, minced (1/2 teaspoon dried)
• 1/2 cup pureed winter squash or sweet potatoes, or a 4.5 oz jar of pureed squash baby food
• 3 cups drained cooked chick peas (2 15 oz. cans)
• 1 1/2 cups drained quartered artichoke hearts (14 oz. can)
• salt and black pepper to taste
• lemon wedges (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 the onions and saute for a 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 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.

Notes

I've only ever used the dried spices. It's fine, but I'm sure it's better with the fresh. Grinding rosemary is a pain because I don't have a mortal and pestle, so I don't do it. The rosemary gets soft enough that no one is going to choke on it.

Don't eat this while wearing a white shirt. All my dishes are white, which is kind of a problem, but the turmeric will wash off as long as I don't leave the dirties sit around.

Last cooked on 2005-08-21.