Moosewood Chickpea And Artichoke Heart Stew

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 cups water or 4 cups vegetable stock
• 2 medium onions, chopped (about 1 1/2 cups)
• 2 garlic cloves, minced or pressed
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon sweet paprika
• 4 medium red potatoes (about 4 cups) or 4 medium potatoes, cut into 1/2 inch cubes (about 4 cups)
• 1 sprig fresh rosemary (1 tsp. ground dried)
• 5 leaves fresh sage, minced (1/2 tsp. dried)
• 1/2 cup pureed winter squash
• 3 cups drained cooked chickpeas (two 15-oz. cans)
• 1 1/2 cups drained artichoke hearts, quartered (one 14 oz. can)
• salt & fresh ground pepper
• lemon wedge (optional)
• grated pecorino cheese (optional) or parmesan cheese (optional)

Recipe

• 1 in a saucepan, bring the water or vegetable stock to a simmer.
• 2 while the water heats, saute the onions and garlic in the oil for about 8 minutes, until soft.
• 3 stir the turmeric and paprika into the onions and saute for a minute.
• 4 add the potatoes, rosemary, sage, and the simmering water or stock.
• 5 cook about 12 minutes, until the potatoes are tender.
• 6 stir the pureed squash or sweet potatoes, and add the drained chick peas and artichoke hearts.
• 7 remove the rosemary sprig, add salt and pepper to taste, and return to a simmer.
• 8 serve with lemon wedges and top with grated pecorino or parmesan, if you wish.