of Fairies and ogres. A Unicorn has arrived at girlsavage!
It’s been a nice relaxing weekend around here. Yesterday I made stew! Chickpea & Artichoke heart Stew, a recipe from a friend received years ago. It reminds me of our Sunday dinners we used to have with friends every week when we lived in Illinois.
Chickpea & Artichoke heart Stew
-4 cups water or stock -1 tsp. rosemary
-2 med. onion (chopped) -1 tsp. sage
-2 cloves garlic (minced) -1/2 cup pureed sweet potato
-2 Tbs. olive oil (may use jarred baby food)
-1 tsp. tumeric -2- 15 oz.cans chickpeas drained
-1 tsp. paprika -3 cups artichoke hearts drained
-4 med. red potatoes (1/2 in. cubes) & quartered
salt & pepper to taste
optional for garnish–lemon wedges, parmesan cheese, sour cream
–Bring water or stock to simmer. Saute’ onion and garlic in olive oil (8 min.) Stir in tumeric and paprika and saute’ (1 min). Add stock or water, potatoes and other herbs (cook 12 min). Stir in sweet potato puree, add artichoke hearts and chick peas. Add salt and pepper and return to simmer. You may let this simmer as long as you like, I like to for at least a 1/2 hr.- 1 hr.
-top with parmesan & a squeeze of lemon and a dollop of sour cream if you wish.