Best 2 Artichoke And Chickpea Stew Recipes

Embark on a culinary journey with our flavorful artichoke and chickpea stew, a hearty and wholesome dish that tantalizes taste buds with every spoonful. This delightful stew showcases a harmonious blend of tender artichoke hearts, plump chickpeas, and an array of aromatic spices, simmered in a rich and flavorful broth. Get ready to savor the delicate flavors of artichokes, complemented by the nutty texture of chickpeas, all enveloped in a symphony of spices that dance on your palate. With three enticing variations to choose from, this recipe offers a delightful experience for every taste preference. Whether you prefer a classic vegetarian version, a luscious vegan option, or a protein-packed rendition with the addition of succulent chicken, this versatile stew has something for everyone. So, gather your ingredients, ignite your culinary passion, and let's embark on a delightful cooking adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE AND CHICKPEA STEW

Artichoke and Chickpea Stew image

An extremely savory, hearty stew that is dead easy to make.

Provided by Stellar Jay

Categories Soups, Stews and Chili Recipes Stews

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 medium yellow onion, chopped
6 cloves garlic, minced
⅛ teaspoon red pepper flakes
2 carrots, chopped
4 medium roma (plum) tomatoes, chopped
1 (15 ounce) can artichoke hearts, drained and quartered
1 (15.5 ounce) can garbanzo beans, drained
1 quart low-sodium chicken broth
1 tablespoon chopped fresh sage
1 teaspoon lemon juice
salt and pepper to taste

Steps:

Heat oil in a large pot over medium heat, cook the onion until translucent. Stir in the garlic and chili flakes; cook until the garlic has begun to soften, about 1 minute. Add the carrots, tomatoes, artichokes, garbanzo beans, and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the carrots are tender.
Season with sage, lemon juice, salt, and pepper to taste. Cook for 5 to 10 minutes more to meld the flavors.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 47.1 g, Cholesterol 3.2 mg, Fat 8.6 g, Fiber 11 g, Protein 13.3 g, SaturatedFat 1.4 g, Sodium 1383.5 mg, Sugar 5.2 g

MOOSEWOOD CHICKPEA AND ARTICHOKE HEART STEW

Moosewood Chickpea and Artichoke Heart Stew image

This recipe is from Moosewood. I never add the winter squash because I don't have any on hand and don't go through the trouble to make it... although they do suggest using a jar of baby food. I also substitute a tablespoon or two of curry powder with the 1 tsp turmeric. I also add some feta cheese if I have some in my fridge. It adds a nice flavor to the stew. Everybody always asks about it at work and wants the recipe. This stew tastes better the next day and freezes well.

Provided by gobruijns

Categories Stew

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

4 cups water or 4 cups vegetable stock
2 medium onions, chopped (about 1 1/2 cups)
2 garlic cloves, minced or pressed
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon sweet paprika
4 medium red potatoes (about 4 cups) or 4 medium white potatoes, cut into 1/2 inch cubes (about 4 cups)
1 sprig fresh rosemary (1 tsp. ground dried)
5 leaves fresh sage, minced (1/2 tsp. dried)
1/2 cup pureed winter squash
3 cups drained cooked chickpeas (two 15-oz. cans)
1 1/2 cups drained artichoke hearts, quartered (one 14 oz. can)
salt & fresh ground pepper
lemon wedge (optional)
grated pecorino cheese (optional) or parmesan cheese (optional)

Steps:

In a saucepan, bring the water or vegetable stock to a simmer.
While the water heats, saute the onions and garlic in the oil for about 8 minutes, until soft.
Stir the turmeric and paprika into the onions and saute for a minute.
Add the potatoes, rosemary, sage, and the simmering water or stock.
Cook about 12 minutes, until the potatoes are tender.
Stir the pureed squash or sweet potatoes, and add the drained chick peas and artichoke hearts.
Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer.
Serve with lemon wedges and top with grated Pecorino or Parmesan, if you wish.

Nutrition Facts : Calories 328.3, Fat 6.3, SaturatedFat 0.8, Sodium 511.5, Carbohydrate 59.7, Fiber 10.8, Sugar 3.7, Protein 10.7

Tips:

Soak the chickpeas overnight: This will help to soften them and reduce the cooking time. If you don't have time to soak the chickpeas overnight, you can boil them for 1 hour before adding them to the stew.
Use fresh artichokes: Fresh artichokes have a better flavor and texture than canned or frozen artichokes. If you can't find fresh artichokes, you can use canned or frozen artichokes, but be sure to drain and rinse them before using.
Trim the artichokes properly: To trim the artichokes, remove the tough outer leaves and the choke (the fuzzy center). Cut the artichokes into quarters or eighths, depending on their size.
Use a variety of vegetables: In addition to artichokes and chickpeas, you can add other vegetables to the stew, such as potatoes, carrots, celery, and bell peppers.
Season the stew to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of cayenne pepper for a little bit of heat.
Serve the stew over rice or quinoa: This will help to soak up the delicious broth.

Conclusion:

Artichoke and chickpea stew is a healthy and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh vegetables, chickpeas, and flavorful broth, this stew is sure to be a hit with your family and friends.

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