Chickpea and Artichoke Stew

Chickpea and Artichoke Stew

3 reviews, 3.3 star(s). 67% would make again

Ready in 30 minutes

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


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

Original recipe makes 2

Original recipe makes 2 Servings


You've adjusted the recipe from 2 (as originally posted) to 2 Servings. The ingredients above reflect 2 Servings, but the instructions reflect the as-posted 2. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

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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I really liked this recipe
andreapradaserrano 4y ago

It sounds kind of bad but maybe thats because i dont eat chickpeas or artichoke
AlexisOliver 4y ago

This is fondly known as "Yellow Stew" at our house. It's attractive in a monochromatic sort of way and really tasty. [I posted this recipe.]
susanjm 10y ago

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