Chickpea and Artichoke Stew
|1 tablespoonolive oil|
|1 mediumOnion; chopped|
|1 cloveGarlic; minced|
|2 1/2 cupsChicken or vegetable stock|
|2 mediumPotatoes; cut into 1/2 inch cubes|
|1/2 teaspoonDried Rosemary|
|1/4 teaspoonDried sage|
|1/4 cupBaby food squash; (really!)|
|1 19-oz canchickpeas; drained and rinsed|
|1 14-oz canarticohoke hearts; quartered|
|Grated manchego, pecorino or parmesan cheese|
Chickpea and Artichoke Stew Preparation
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.
This is fondly known as "Yellow Stew" at our house. It's attractive in a monochromatic sort of way and really tasty.
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