*  Exported from  MasterCook  *
 
                Chickpea And Artichoke Heart Stew (Aquarius)
 
 Recipe By     : Moosewood Restaurant Cooks at Home
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Zodiac                           Lowfat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          water -- or
                         vegetable broth
    1 1/2  cups          chopped onion -- (2 medium)
    2      cloves        garlic -- minced
    1      tablespoon    olive oil -- (or 2)
    1      teaspoon      turmeric
    1      teaspoon      paprika -- sweet
    4      medium        potatoes -- red or white
    1      sprig         fresh rosemary -- or
    5                    fresh sage -- leaves, crushed
      1/2  cup           cooked winter squash -- or sweet potato
                         -- puree
    3      cups          cooked chickpeas -- drained and rinsed
                         (two 15-ounce cans)
   14      ounces        artichoke hearts -- water packed
                         (about 1-1/2 cups) -- quartered
                         Salt and pepper -- to taste
                         **Options:
                         Lemon wedges
                         Grated Parmesan cheese -- or pecorino
 
 Prepare potatoes: scrub, remove eyes; cut into 1/2-inch cubes (4 cups).
 
 In a large saucepan, bring the water or vegetable stock to a simmer.
 
 Meanwhile, in a large skillet, saute the onions and garlic in oil for about
 8 minutes or until soft. Stir in the turmeric and paprika; saute for 1
 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 chickpeas and artichoke hearts.
 
 Remove the rosemary sprig and discard it. Add salt and pepper to taste,
 then return to a simmer.
 
 Serve with lemon wedges and top with pecorino or Parmesan cheese. Makes 4
 to 6 servings. - From “Moosewood Restaurant Cooks at Home,” by the
 Moosewood Collective (Fireside, $15 paperback).
 
 Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and
 edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97;  MC
 estimates  15.8 CFF, 311 cals, 5.8g fat.  
 
 MC note: Cooked winter squash is linked to canned pumpkin.
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 26007 0 0 0 0 0 0 0 0 0