Chickpea & artichoke heart stew (aquarius)

5 Servings

Ingredients

Quantity Ingredient
4 cups Water; or
Vegetable broth
1½ cup Chopped onion; (2 medium)
2 cloves Garlic; minced
1 tablespoon Olive oil; (or 2)
1 teaspoon Turmeric
1 teaspoon Paprika; sweet
4 mediums Potatoes; red or white
1 Fresh rosemary; or
5 Fresh sage; leaves, crushed
½ cup Cooked winter squash; or sweet potato puree
3 cups Cooked chickpeas; drained and rinsed
(two 15-oz 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

Directions

Recipe by: Moosewood Restaurant Cooks at Home Prepare potatoes: scrub, remove eyes; cut into ½-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 (phannema@...) on Apr 23, 97; MC estimates 15⅘ CFF, 311 cals, 5.8g fat.

MC note: Cooked winter squash is linked to canned pumpkin.

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