Chickpea and Artichoke Stew

2 Servings
100% would make this recipe for Chickpea and Artichoke Stew again.

This is a very different stew. Don't be tempted to leave off the lemon juice and cheese ... they really do make a difference.

0 : 30

0 : 10

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Chickpea and Artichoke Stew Ingredients

1 tablespoon Olive oil	1/2 teaspoon Dried rosemary
1 medium Onion chopped	1/4 teaspoon Dried sage
1 clove Garlic minced	1/4 cup Baby food squash (really!)
1/2 teaspoon Turmeric	19 oz Can chickpeas drained and rinsed
1/2 teaspoon Paprika	14 oz Can articohoke hearts quartered
2 1/2 cups Chicken or vegetable stock	Lemon wedges
2 medium Potatoes cut into 1/2 inch cubes	Grated manchego, pecorino or parmesan cheese

Instructions for Chickpea and Artichoke Stew

Heat olive oil in a large saucepan. Add onions and garlic and cook until soft, about 5 minutes. Stir in turmeric and paprika and cook for another minute.

Add stock, potatoes, sage and rosemary and simmer until potatoes are tender, about 15 minutes. Stir in the squash, add chick peas and artichokes and cook until heated through.

Serve with a squeeze of lemon juice and some grated cheese on top.

Main Ingredient: ChickpeasCuisine: Spanish