Wednesday, May 10, 2006
RECIPE ~ Chickpea Artichoke Stew
Doesn't this look delicious?! This recipe is originally from one of the Moosewood cookbooks, Moosewood Restaurant Cooks at Home, and was sent to me by Jessica from the Recipe Club. It's a golden-coloured Spanish peasant stew permeated with the wonderful pungency of rosemary and sage. It is satisfying, not too heavy, and good any time of the year. Serves 4. Very kapha-friendly!
CHICKPEA & ARTICHOKE STEW
4 cups water or veg stock
2 medium onions, chopped (about 1 1/2 cups)
2 garlic cloves, minced or chopped*
2 tbsp olive oil*
1 tsp turmeric
1 tsp sweet paprika*
4 medium red or white potatoes, cut into 1/2" 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 or sweet potatoes (a 4.5 oz jar of pureed squash baby food works very well in this recipe)
3 cups drained cooked chickpeas (two 15-oz cans)*
1 1/2 cups drained quartered artichoke hearts (14-oz can, in water)*
salt and ground black pepper to taste
lemon wedges and grated pecorino or parmesan cheese to garnish (optional)
(I also used some fresh chopped cilantro for garnish)
In a soup pot, bring the water or stock to a simmer. While the water heats, saute the onions and garlic in the oil (using a separate pot) 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 Romano or Parmesan cheese*, if you wish.
Jessica says, "I complete this meal with some warm crusty bread with butter, and some marinated olives on the side. Happy stew slurping!"
* FOR INDIVIDUAL DOSHAS
VATAS jerusalem artichoke is preferable, replace chickpeas with soy beans or pinto beans
PITTAS reduce garlic to 1 clove, omit paprika and black pepper, and replace fresh herbs with fresh basil, parsley or cilantro
KAPHAS reduce oil to 1 tsp, use salt sparingly
*NOTE hard cheeses such as Romano and Parmesan are unbalancing for all doshas. Instead, try sprinkling with toasted anise seeds for a wonderful licorice-scented crunch, or toasted ground almonds.