Saturday, February 13, 2010

Cookin Club: Chick Pea and Artichoke Heart Stew (Vegetarian)

I have a few friends that are Vegetarian's so hopefully you like this recipe. I actually have not made it yet, so unfortunately no pictures yet, sorry :( Raelynn, who submitted this recipe, made it and liked it and has some great tips at the end)

Chick Pea and Artichoke Heart Stew
from Moosewood Restaurant Cooks at Home (Moosewood is a famous vegetarian Restaurant)

Ingredient List:
4 cups water or veggie stock
2 medium onions, chopped
2 garlic cloves, minced or pressed
2 T Olive oil
1 tsp turmeric
1 tsp sweet paprika
4 medium red or white potatoes, cut into 1/2 inch cubes
1 spring fresh rosemary or 1 tsp dried
5 sage leaves, minced or 1/2 tsp dried
1/2 cup pureed winter squash or sweet potatoes
Book notes: We have found that a 4.5 ounce jar of pureed baby food works very well in this recipe and is just the right size
3 cups drained cooked chick peas (2 15-ounce cans)
1 1/2 cups drained quartered artichoke hearts (14-ounce can)
salt and pepper to taste
Optional: lemon wedges and grated pecorino or Parmesan cheese when serving

Bring the water or stock to a simmer in a saucepan. While liquid heats, begin to saute the onions and garlic in the oil for about 8 minutes until soft. Stir in the turmeric and paprika and saute for a minute. Add the potatoes, rosemary, sage and simmering liquid. Cook for about 12 minutes, until potatoes are tender. Stir in pureed squash or sweet potatoes, then add the chick peas and artichoke hearts. Remove rosemary sprig, if necessary. Add salt and pepper to taste, and return to a simmer. Serve with lemon and cheese.

Raelynn's Notes/Review
-I used half water and half chicken stock (gasp, don't tell the true vegetarians).
-I just sliced the onions because 1) it's faster, and 2) makes them easier to pick out for a certain 5 year old
-I used 6 potatoes since the red ones I bought were on the small size
-I had no rosemary, so I substituted thyme.
-I used 2 2.5-ounce jars of baby food butternut squash (close enough), but I actually wish I had used sweet potatoes and I want to make this again and do so.
-Opening cans of chick peas and directly putting them into the stew at the end gives you some fairly hard chick peas, though edible. I would add them with the potatoes or cook them separately and simultaneously.
-And one last note: I cooked the potatoes at pretty much a boil, so my liquid reduced some. There was definitely substantial liquid left at the end, but it was not soup. Not sure what the recipe intends, since it doesn't say, but I liked it.

As always you can find the other recipes but clicking the Cooking Club Tab at top,
and feel free to leave comment and leave your review
or email me at emmy (at) emmymom2 (dot) com


  1. This sounds so good! I love to experiment with non-meat recipes!

    Hope you have a wonderful Valentines Day!!!

  2. Sounds yummy. Came over from Friday Follow. Have a great weekend.

  3. That soup sounds delish. Thanks for entering the giveaway over at Trendy Treehouse.


  4. Sounds so exotically yummy! This is the kind of recipe that I could devour, but Champ would avoid like the plague. Oh well, I could always make it for my lunches ;)

  5. I heart artichokes but not had chick peas before. This sounds delightful.

    Happy Valentine's Day!

  6. My husband loves chickpeas!
    Stop by my blog I have an award for you!!

  7. Always looking for new veggie recipes...sounds great! Copying and printing right now!