Moosewood Chickpea And Artichoke Heart Stew Recipes

MEDITERRANEAN ARTICHOKE STEW

Mediterranean Artichoke Stew image

A zesty, hearty dish that is delicious both hot AND cold. Artichokes, lemon, and some spices make up the base of the flavor, and the addition of potatoes and garbanzo beans (chickpeas) add substance. Wonderful served with just a fresh green salad. I adapted this from a Madhur Jaffrey recipe from "World Vegetarian" ("Artichokes Stewed with Potatoes," labeled as Moroccan) by adjusting the spices a little bit and adding the chickpeas.

Provided by DaphneM

Categories Stew

Time 27m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

2 medium red potatoes
1 (9 ounce) package frozen artichoke hearts (I use Bird's Eye)
1 (14 ounce) can chickpeas (or larger as desired)
1/4 cup extra virgin olive oil
1 lemon
2 cups water
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper (or to taste)
salt and black pepper

Steps:

Peel and dice potatoes into 1" or so chunks. Put in a medium (3 quart or so) pot along with the frozen artichokes.
Drain and rinse the can of chickpeas and add to the pot. Halve the lemon and either squeeze it on a juicer, or pick out as many seeds as possible and squeeze directly into the pot. Add olive oil, spices, and water (you want it to just barely cover the solid ingredients).
Stir ingredients in pot and bring to a boil. Once boiling, reduce heat to a simmer.
Cook for about 20 minutes, either covered or uncovered - if you want it to be soupier, cover the pot, but if you want a lot of the liquid to evaporate and be more like a stew, leave it uncovered. Stir occasionally. You can always cook it longer than 20 minutes if you like your potatoes very soft, and they will absorb more flavor the longer you cook. Really, it is hard to overcook this dish.

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