This is a fairly quick, yummy soup with unusual flavors. I liked that it doesn't taste much like other types of soup I make, but it was still delicious! I made this with my housemate Jessie, who also made a terrific Greek salad to go on the side. Check out other yummy and healthy veggie foods at Sweetnick's ARF/5-a-day roundup.
Artichoke Heart-Chickpea Stew (adapted from Moosewood Cooks at Home)
4 cups vegetable or chicken stock
2 medium onions, chopped (1 1/2 cups)
2 garlic cloves, minced
2 T olive oil
1 tsp turmeric
1 tsp sweet paprika
4 medium red or white potatoes, cut into 1/2-inch dice (about 4 cups)
1 sprig fresh rosemary
5 leaves fresh sage
1 4.5 oz. jar butternut squash baby food
2 15 oz. cans chickpea, drained
1 1/2 c drained quartered artichoke hearts (14-oz. can)
salt and pepper to taste
lemon wedges (optional)
grated Parmesan cheese (optional)
1. In a saucepan, bring stock to a simmer. Meanwhile, saute the onions and garlic in oil for about 8 minutes, until soft. Stir in the turmeric and paprika, and saute for one minute.
2. Mince the rosemary and sage. Add the herbs, potatoes, and stock to the onions and garlic. Cook 12 minutes until potatoes are tender. Stir in pureed squash and add the chickpeas and artichoke hearts. Salt and pepper to taste and return to a simmer.
3. Serve with lemon wedges and top with grated Parmesan, if you wish.