Chickpea & Artichoke Heart Stew (Aquarius

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Servings: 5 Difficulty: Advanced
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A hearty, plant-based stew combining earthy chickpeas and tender artichoke hearts in a savory, herb-infused broth.
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This robust stew is a perfect comfort food for chilly evenings, blending the earthy richness of chickpeas with the delicate, slightly tangy flavor of artichoke hearts. The base is built on sautéed onions and garlic, deepened with warm spices like turmeric and paprika, and thickened naturally with pureed winter squash or sweet potato. Fresh rosemary and sage add an aromatic, woodland scent that elevates the dish beyond a standard soup. It’s a satisfying, low-fat vegan meal that holds up beautifully for meal prep. Serve it with crusty bread for dipping, or enjoy it as a light but filling main course. The addition of a squeeze of lemon and a sprinkle of pecorino or parmesan at the end brightens the flavors and adds a luxurious finish.

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Chickpea & Artichoke Heart Stew (Aquarius

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 5 Calories: 0.0

Description

This robust stew is a perfect comfort food for chilly evenings, blending the earthy richness of chickpeas with the delicate, slightly tangy flavor of artichoke hearts. The base is built on saut&# 195;©ed onions and garlic, deepened with warm spices like turmeric and paprika, and thickened naturally with pureed winter squash or sweet potato. Fresh rosemary and sage add an aromatic, woodland scent that elevates the dish beyond a standard soup. It’s a satisfying, low-fat vegan meal that holds up beautifully for meal prep. Serve it with crusty bread for dipping, or enjoy it as a light but filling main course. The addition of a squeeze of lemon and a sprinkle of pecorino or parmesan at the end brightens the flavors and adds a luxurious finish.

Ingredients

Directions

  1. Peel and cut potatoes into 1/2-inch cubes, setting aside 4 cups.
  2. In a large saucepan, bring water or vegetable stock to a gentle simmer over medium heat.
  3. While the liquid heats, heat olive oil in a large skillet over medium heat.
  4. Add chopped onions and minced garlic to the skillet and sauté for about 8 minutes until soft and translucent.
  5. Stir in turmeric and sweet paprika, cooking for 1 minute until fragrant.
  6. Transfer the onion mixture to the saucepan with the simmering water or stock.
  7. Add the cubed potatoes, fresh rosemary sprig, and crushed sage leaves to the pot.
  8. Simmer the mixture for about 12 minutes, or until the potatoes are tender when pierced with a fork.
  9. Stir in the pureed winter squash or sweet potato to thicken the stew.
  10. Add the drained and rinsed chickpeas and quartered artichoke hearts to the pot.
  11. Remove and discard the rosemary sprig.
  12. Season generously with salt and pepper to taste, then return the stew to a gentle simmer for 2-3 minutes to heat through.
  13. Ladle into bowls and serve with lemon wedges and grated Parmesan or pecorino cheese if desired.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chickpea, artichoke, stew, vegan, comfort food, winter squash, rosemary, sage, turmeric, paprika, plant-based, hearty soup, meal prep, low-fat, healthy dinner, garlic, onion, potato, lemongrass
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