Recipe: Chickpea and Artichoke Stew

CHICKPEA AND ARTICHOKE STEW

4 cups water or vegetable stock
2 medium onions, chopped
2 cloves garlic, minced or pressed
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon sweet paprika
4 medium red or white potatoes, scrubbed, cut into 1/2-inch cubes
1 sprig fresh rosemary (or 1 teaspoon dried)
5 leaves fresh sage, minced (or 1/2 teaspoon dried)
1/2 cup pureed winter squash or sweet potatoes
2 cans (15 ounce each) chickpeas, drained
1 (14 ounce) can artichoke hearts, drained and quartered
Salt and ground black pepper to taste
Grated pecorino or Parmesan cheese (optional)

In a large saucepan, bring 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 pecorino or Parmesan cheese.

Makes 4 to 6 servings
Source: Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day by the Moosewood Collective