Moosewood Chickpea and Artichoke Heart Stew
Warm, hearty, and packed with bold Mediterranean flavors, this Moosewood Chickpea and Artichoke Heart Stew is the ultimate comfort food for both vegans and vegetarians. Featuring a vibrant blend of chickpeas, tender artichoke hearts, and briny kalamata olives, this stew is infused with aromatic spices like cumin, coriander, and sweet smoked paprika for a rich and satisfying depth of flavor. A touch of fresh parsley and bright lemon juice provides a zesty finish, balancing the savory broth and hearty vegetables. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or meal prepping, offering a nutritious and flavorful dish that is naturally gluten-free and irresistibly delicious. Serve it with crusty bread or over rice for a complete meal that’s bursting with wholesome goodness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 4 large garlic cloves
- 2 medium carrots
- 2 celery stalks
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet smoked paprika
- 0.5 teaspoon crushed red pepper flakes
- 4 cups vegetable broth
- 14 ounces canned diced tomatoes
- 15 ounces canned chickpeas (garbanzo beans)
- 9 ounces frozen artichoke hearts
- 0.5 cup kalamata olives
- 0.25 cup fresh parsley
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the onion, mince the garlic, and slice the carrots and celery. Add them to the pot and sauté for 5–7 minutes, or until the vegetables begin to soften.
Stir in the cumin, coriander, paprika, and red pepper flakes. Cook for 1 minute to toast the spices and release their aroma.
Add the vegetable broth and diced tomatoes (including their juices) to the pot. Bring the mixture to a simmer.
Drain and rinse the chickpeas, then add them to the pot along with the frozen artichoke hearts. Stir well.
Cover the pot and let the stew simmer over low to medium heat for 25–30 minutes, stirring occasionally, until the vegetables are tender and the flavors meld.
Roughly chop the kalamata olives and parsley. Stir them into the stew along with the lemon juice, salt, and black pepper.
Taste and adjust seasoning as needed. Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6553 mg | 285% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 66.0 g | 236% | |
| Total Sugars | 52.0 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 781 mg | 60% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4758 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
