Best 3 Artichoke Chickpea Stew Recipes

Artichoke chickpea stew is a delightful and nutritious dish that combines the unique flavors of artichoke hearts and chickpeas in a savory broth. Originating from the Mediterranean region, this stew is a delightful blend of fresh vegetables, aromatic herbs, and flavorful spices. Whether you're looking for a hearty weeknight meal or a comforting dish to share with loved ones, this versatile stew offers a satisfying and delicious option.

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

ARTICHOKE CHICKPEA STEW

Artichoke Chickpea Stew image

This is the result of my looking for a way to get in more vegetables. This makes 8 hefty servings at about 214 calories each.

Provided by Anne Chance

Categories Other Main Dishes

Time 3h30m

Number Of Ingredients 12

Ingredients

3 clove garlic, minced
1/4 large red onion, chopped
1 large green pepper, chopped
1 c sliced carrots
1 Tbsp olive oil, extra virgin
1 tsp crushed red pepper
1 can(s) artichoke quarters
2 can(s) chick peas
1 can(s) fire roasted diced tomatoes
1 box college inn wine & herb chicken broth
1 c water
1 c bulgur wheat, uncooked

Steps:

1. In a large soup pot saute first five ingredients in olive oil until lightly browned.
2. Add all other ingredients to the pot and bring to a boil.
3. Lower heat to "Low" and cook for two hours.

Tips:

Use canned chickpeas: To save time, use canned chickpeas instead of dried. Just be sure to rinse and drain them before using.
Roast the artichokes: Roasting the artichokes brings out their sweetness and flavor. You can roast them whole or cut them into quarters.
Use a variety of vegetables: Feel free to add other vegetables to this stew, such as carrots, celery, or potatoes.
Make it vegetarian: To make this stew vegetarian, omit the chicken broth and use vegetable broth instead.
Serve with crusty bread or rice: This stew is delicious served with crusty bread or rice to soak up the flavorful broth.

Conclusion:

This artichoke chickpea stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your liking. So next time you are looking for a quick and easy meal, give this stew a try!