Chickpea & Artichoke Heart Stew
Submitted by blondeyyb
Hearty vegetarian stew with chickpeas, artichoke hearts, potatoes, and pureed squash in a turmeric-paprika broth. Finished with lemon and Parmesan for a cozy, filling bowl.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis is the kind of stew that makes you forget there’s no meat in it.
Potatoes and chickpeas simmer in a golden broth brightened with turmeric and sweet paprika, while pureed winter squash melts into the liquid and thickens everything into velvety comfort.
Artichoke hearts add a tangy bite that keeps each spoonful interesting.
A squeeze of lemon and a shower of grated Pecorino or Parmesan right before serving lifts the whole bowl from earthy to electric.
Kitchen Tips
- Use vegetable stock instead of water for a richer, more layered broth.
- Frozen winter squash puree works just as well as fresh and saves you roasting time on a weeknight.
- Don’t skip the lemon wedge at the end. That hit of acid brightens every ingredient and pulls the flavors into focus.
Ingredients
Directions
Prepare potatoes: scrub, remove eyes; cut into ½-inch cubes.
In a large saucepan, bring the water or vegetable stock to a simmer.
Meanwhile, in a large skillet, sauté the onions and garlic in oil for about 8 minutes or until soft.
Stir in the turmeric and paprika; sauté 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 puréed 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.
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