Artichoke and Chickpea Stew Recipe - Allrecipes.com
Artichoke and Chickpea Stew Recipe
  • READY IN 1 hr

Artichoke and Chickpea Stew

Recipe by  

"An extremely savory, hearty stew that is dead easy to make."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. 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.
  2. Season with sage, lemon juice, salt, and pepper to taste. Cook for 5 to 10 minutes more to meld the flavors.
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Reviews More Reviews

Most Helpful Positive Review
Dec 25, 2006

I really liked this recipe, but I changed a few things. First, I doubled the amount of artichokes and put more chickpeas compared to the amount of water. Also I didnt have chili flakes so I used hot chili powder, and I didn't put sage. And b/c I wanted to thicken up the stew a bit, i tossed in a 1/4-1/2 cup of lentils. And I added more lemon juice. And I used a vegetable boullion cube. It came out really tasty! the taste of artichokes with the lemon and tomatoes and chickpeas and chili, really good.

 
Most Helpful Critical Review
Dec 18, 2010

Flavorful, but definitely more of a soup. The carrots added a nice firm chunky texture that was needed. The colors were pretty. The artichoke overwhelmed the flavors in the soup though.

 
Sep 17, 2006

More of a soup than a stew, but a good combo, and an easy easy meal to make. It's all going to come down to the quality of your stock, so if you truly use low-sodium chicken broth, be prepared to enhance it a bit. I substituted rosemary to make it greek-ish, like chicken rosamarina. I agree with Katherine's instincts to add some pasta, orzo, barley or something to thicken it a bit. If you are not vegetarian, this would be awesome with some chicken thighs thrown in. Next time I will add a few sultanas - I think this is a good basic that could benefit from some added zing other than red peppers. I'll definitely make this again, as I always seem to buy too many chick peas.

 
Jul 26, 2006

This was very good. I added more lemon juice than called for (1-2 Tbs) and added about a cup and a half of cooked cheese tortellini at the very end. I will be making it again.

 
Jun 12, 2007

This has a wonderful flavor. I doubled the lemon juice as suggested. I also left out the red pepper flakes. I didn't have sage so I substituted it with rosemary. This is not thick, like a stew but is still hearty. It reminded me of a Thanksgiving dish.

 
Jan 14, 2007

We loved this. I would describe it as a soup, not a stew. Broth was thickened just right from the starch in the chickpeas. Made very few changes: 2 tsp, not Tbsp of oil to reduce fat/calories; 1/2 tsp dried sage rather than fresh; 14.5 oz canned, diced tomatoes (drained) rather than fresh. Using fat-free, less sodium chicken broth, it didn't need any additional salt or pepper. Thanks for a great new recipe.

 
Sep 19, 2007

This is incredibly delicious! Instead of fresh tomatoes, I used a large can of whole tomatoes, and made the broth using the juice drained from the can and chicken oxo. Perfect!

 
Jan 29, 2009

I love artichokes and just knew I had to try this when I read it. I used a 398ml can of diced tomatoes (liquid and all) instead of the specified tomatoes as I didn't think they'd taste as good this time of year. My can of chickpeas was a little large, but oh well. :) It turned out super good and I gave some to my sister who loved it and passed the recipe onto my mom who made it and also loved it. I added some quartered white mushrooms to the last bowl when I heated it up and they were super good, so I may add them next time. I also cut back on the chicken stock as suggested by other reviewers. I found it didn't make a lot, so next time I will double the recipe.

 

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Nutrition

  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 47.1 g
  • 15%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 11 g
  • 44%
  • Protein
  • 13.3 g
  • 27%
  • Sodium
  • 1384 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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