Guest guest Posted March 6, 2002 Report Share Posted March 6, 2002 Omit the cheese or use soy or rice Parmesan to make this vegan. * Exported from MasterCook * Chick Pea and Artichoke Heart Stew Recipe By :The Moosewood Collective Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water or vegetable stock 2 medium onions -- chopped (abour 1 1/2 cups) 2 garlic cloves -- minced or pressed 2 tablespoons olive oil 1 teaspoon turmeric 1 teaspoon sweet paprika 4 medium red or white potatoes -- cut into 1/2-inch cubes (about 4 cups) 1 sprig fresh rosemary -- (1 teaspoon ground dried) 5 leaves fresh sage -- minced (1/2 teaspoon dried) 1/2 cup pureed winter squash or sweet potatoes* 3 cups drained cooked chick peas -- (two 15-ounce cans) 1 1/2 cups drained quartered artichoke hearts -- (14-ounce can) salt and ground black pepper to taste lemon wedges -- optional grated Pecorino or Parmesan cheese -- optional Serves 4 to 6. This goldencolored Spanish peasant stew is permeated with the wonderful pungency of rosemary and sage. It is satisfying, not too heavy and good any time of year *We have found that a 4.5-ounce jar of pureed squash baby food works very well in this recipe and is just the right size. 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 for about 12 minutes, until the potatoes are tender. Stir in 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 cheese, if you wish. PER 8-OZ SERVING: 157 CALORIES, 4.6G PROTEIN, 3G FAT, 29.2G CARBOHYDRATE, 171 MG SODIUM, 0 MG CHOLESTEROL. Source: " Moosewood Restaurant Cooks at Home " Copyright: " 1994 Vegetable Kingdom, Inc. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 7g Fat (69.9% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.