Artichoke Chickpea Stew Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat.
• STEP 2.Add onions, garlic, and spices to the pot and saut��� until the onions are translucent and fragrant.
• STEP 3.Add the artichoke hearts, chickpeas, diced tomatoes, and vegetable broth to the pot.
• STEP 4.Bring the stew to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the flavors meld together and the stew thickens.
• STEP 5.Season with salt and pepper to taste.
• STEP 6.Serve the artichoke chickpea stew hot, garnished with fresh herbs and a squeeze of lemon juice.

Cooking Tips

• If using canned chickpeas, rinse them well before adding to the stew.
• You can add other vegetables like spinach or bell peppers to the stew for extra flavor and nutrition.
• For a creamier texture, you can blend a portion of the stew using an immersion blender.

Storage and Serving

• Leftover artichoke chickpea stew can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheat the stew in a pot over medium heat until heated through, stirring occasionally.
• Serve the stew with a side of crusty bread or over a bed of rice for a complete meal.