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Chickpea and Artichoke Heart Stew

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Chickpea and Artichoke Heart Stew

adapted from Moosewood Restaurant Cooks At Home

2 medium onions, chopped

2 garlic cloves, minced

1 tsp. turmeric

1 tsp. sweet paprika

4 cups vegetable broth

4 medium red potatoes, cut into chunks

1 sprig fresh rosemary (or 1 tsp. ground dried)

5 sage leaves, minced (or 1 /2 tsp. dried)

4.5 oz. jar of baby food pureed winter squash

2 15-oz. cans of chickpeas, drained

1 14-oz. can of artichoke hearts, drained and quartered

salt and pepper to taste

***

Olive Oil

Couscous

 

1. Saute onions and garlic in olive oil or healthy oil spray until soft.

2. Add turmeric and paprika; sautee for one minute.

3. Add vegetable broth, potatoes, and herbs. Bring to a boil and then simmer for about 15 minutes or until potatoes are soft.

4. Stir in pureed squash, chickpeas, and artichoke hearts. Simmer.

5. Add salt and pepper to taste.

 

I served this over cooked couscous and drizzled 1 tsp. of olive oil on top. It was delicious! Two thumbs up.


Suzie :salut

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This recipe sounds very good I am going to have to try this.

 

Melinda


Recommit Day:2/24/2008 280.2

Weigh In Date: 04/05/2008-269.40 -.8

GW 160-165

 

 

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I wonder if you could just throw all of this in the crockpot?


JenSW: 145

CW: 139

GW: 130

You can do things that make you feel good, or you can do things that make you feel good about yourself.

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Guest sodacracker

Excellent! I have the Moosewood low fat cookbook and almost everything in it is Core or easily adapted to Core.

 

btw Suzie, I have been making Upma a few times a week lately for breakfast and a grain substitute for dinner.

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bump, bump, bump


Lifetime as of November 21, 2005 & getting back to goal!

 

HW - 185

GW - 145

CW - 158

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Tumeric, rosemary, sage, do I have to use these for the taste or is there something else?


 

 

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I just bought the spices this weekend so I can add this to my list for next week.


Joanne

SW 252.6/WWG 157/2013 Restart 192.6:bcb_huh:/CW189

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I'm going to check if I have tumeric in the pantry. If I don't, I'll it up this weekend.

 

Trader Joe has frozen atrichoke hearts. Would that work as well as the canned?


Donna

SW 310

GOAL 12/4/07

Proud to a Vegan WW.

"Eat food. Not too much. Mostly plants." Michael Pollan

"Well, it seems to be working for me." Dr Michael Culmer

"Nuts are in hard shells for reasons." Dr John McDougall

"The salad IS the main course." Dr Joel Fuhrman

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I made this yesterday to have for lunch this week. I modified a bit. I was going to make it 2 servings but ended up with 3. I put one in the freezer so I'll let you know if if freezes ok.

Here's how I tweaked it.

 

1/2 large onion, chopped

1 tsp jarred roasted garlic cloves, minced

1 tsp. turmeric

1 tsp. sweet paprika

1 cup vegetable broth (I wanted more stew than soup)

1 can diced new potatoes

scant 1/2 tsp. crushed dried rosemary

scant 1/2 tsp. rubbed sage (I think this was a little too much with it being rubbed instead of crushed, but it's all I had)

4.5 oz. jar of baby food pureed winter squash

1 15-oz. can of chickpeas, drained

1 14-oz. can of artichoke hearts, drained and quartered

1 tablespoon Olive oil

 

This made 3 servings that were about 2 cups each and worked out to 4 points each including the point for a tsp of olive oil. I just had it by itself without couscous, since I'm a flexxie.

 

I was worried the sage would be too strong, but it mellowed out overnight. I'll definitely make this again.

 

Thanks Suzie! :buddysmoo


Joanne

SW 252.6/WWG 157/2013 Restart 192.6:bcb_huh:/CW189

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I guess Joanne and I have very different spice preferences!

 

I made myself a note on the recipe to double (or triple) the spices next time!

 

I used fresh rosemary and sage from my garden, and I bought a new bottle of tumeric from the store.

 

Could have used more spice, I thought.

 

Today I had leftovers of this. I added 3 oz of leftover chicken breast, and 1 tbsp of hot Bangkok Padang Peanut Sauce (1 pt).

 

Tasted pretty good!


Donna

SW 310

GOAL 12/4/07

Proud to a Vegan WW.

"Eat food. Not too much. Mostly plants." Michael Pollan

"Well, it seems to be working for me." Dr Michael Culmer

"Nuts are in hard shells for reasons." Dr John McDougall

"The salad IS the main course." Dr Joel Fuhrman

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Donna, I'm with you -- I hardly ever use spice guidelines from recipes...I double or triple or just keep tossing them in. :embarrass

 

Joanne's got a clean palate! :) :kiss:


Suzie :salut

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Bump! This is on tap for Sunday, with some modifications. I had to buy baby sweet potatos instead of winter squash (similar taste, I hope) and I don't think I have all the spices at home, so I will make some substitutions. I can't wait!


Lifetime as of November 21, 2005 & getting back to goal!

 

HW - 185

GW - 145

CW - 158

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MMMM

 

This was a high-quality recipe. I didn't have tumeric or paprika on hand, so I used a dash of cayenne and a bay leaf. Dried sage, fresh rosemary. 2.5 cups of broth, 1 can of chickpeas. Baby sweet potatos. A few modifications by the pantry. But yum!

 

THANKS SUZIE :buddysmoo:buddysmoo:buddysmoo

 

Kaitlin


Lifetime as of November 21, 2005 & getting back to goal!

 

HW - 185

GW - 145

CW - 158

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I skipped the paprika, but all the other herbs and spices were there. I used two cans of chicken broth and added a smear of canned pumpkin I had leftover along with the babyfood. I also added some lemon juice, and added lemon zest to the couscous I served it over. This was a good recipe. Maybe not something I'll crave, but it was nice to try a different combination of flavors.

 

Thanks Suzie!


Erin (Princess Dirty Bird)

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