Moosewood Chickpea And Artichoke Heart Stew Recipes

Steps:

• Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

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.

Steps:

• Heat oil in a large Dutch oven over medium heat.
• Add artichokes and cook, turning once until lightly browned, 3-5 minutes.
• Remove and set aside.
• Baharat: Grind; 2 Tbs black peppercorns and 2 Tbs allspice berries in a spice grinder or with a mortar and pestle, transfer mixture to a small bowl and add 1 tsp ground cinnamon and 1/2 tsp freshly grated nutmeg.
• Mix thoroughly and store in an airtight container.
• Makes about 1/4 cup.
• Season lamb with salt and pepper.
• In the same pot, brown lamb on all sides in batches if necessary, turning the meat occasionally for 4-6 minutes.
• Remove and set aside.
• Add onions and 1 tsp baharat to pot and cook stirring frequently, until onions and spices are fragrant, about 5 minutes.
• Add lamb and 3 cups water.
• Season with salt to taste, then reduce heat to medium low.
• Cover and simmer until meat is tender, 1 1/2-2 hours.
• Increase heat to medium, add artichokes and cook uncovered until stew thickens, about 45 minutes.
• Serve garnished with the chopped mint.