Sunday, June 22, 2008

Chickpea And Artichoke Stew

Chickpea And Artichoke Stew
serves 4

1.2 litres/2pt vegetable stock
2 onions, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon ground turmeric
1 teaspoon paprika
4 potatoes, cubed
5 fresh sage leaves, crushed
200g/7oz cooked sweet potato, puréed
900g/2lb canned cooked
chickpeas, rinsed and drained
400g/14oz canned artichoke
hearts, quartered
salt and freshly ground
black pepper

• In a large heavy saucepan, bring the stock to a simmer.
• Meanwhile, in a large frying pan, sweat the onions and garlic in the oil for about 8 minutes until soft. Stir in the turmeric and paprika, and sauté for 1 minute.
• Add the potatoes, sage and the simmering stock. Cook for about 12 minutes until the potatoes are tender. Stir in the sweet potato, and add the chickpeas and artichoke hearts. Season with salt and pepper.
• Stir through gently, then return the stew to a simmer. Heat through and serve immediately.

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