Artichoke and Chickpea Stew
I've made this recipe twice now. It's one of those great recipes that's based on items you probably already have in your pantry, most of which are inexpensive, so it's a great 2-days-till-payday type of recipe.I've altered this a little bit each time.
The first time I made it, I added a bit of quinoa and used canned diced tomatoes. I added fresh sage, but also some dried time. I doubled the artichokes, chick peas, lemon juice, and chili flakes. It was good, but my husband wanted it with more spice.
Today, my husband is sick and he wanted something to clear out his sinuses so I made it very spicy by putting in 1 teaspoon of chili flakes and 1 teaspoon of mashed, roasted Thai red chili paste (homemade). I used about 1/2-3/4 teaspoon Italian herbs and about 1 teaspoon dried parsley because I didn't have fresh sage (or dried). I also used a large can of diced tomatoes instead of fresh and added some leftover rotisserie chicken meat.
I find it to be very thick--very much a chunky stew--even with adding a full quart of broth, but perhaps that is due to the extra ingredients that I add.
6 users found this review helpful
Sep. 11, 2011