Artichoke and Chickpea Stew
submitted by Lauren Klump
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1-2 tbsp olive oil
2 onions, chopped
3 cloves garlic, minced
1 tsp dried thyme
1/2 tsp. each turmeric, cinnamon and ginger (I doubled the cinnamon because I adore cinnamon)
Pinch of salt and pepper (I omitted salt)
2 sweet potatoes, peeled and cubed (I used carrots since that's all I had on hand. I bet squash would also be fantastic)
1 19-oz can chickpeas (or other legume of choice ... or meat ... or whatever, :D )
1 sweet red pepper, cubed
1 19-oz can tomatoes (I used the fabulous fresh BLACK tomatoes)
3 cups vegetable stock (water is fine as well)
1 14-oz can artichokes
2 tbsp. lemon juice (I used lime juice)
1/2 cup cured black olives
1/4 cup chopped cilantro
In large, heavy saucepan, heat olive oil over medium heat. Add onions, garlic, thyme, turmeric, cinnamon, ginger, salt and pepper. Cook, stirring occasionally for 5 minutes or until softened. Stir in sweet potatoes, chick peas, red pepper, tomatoes and stock. Bring to a boil. Reduce heat and simmer, stirring occasionally for 30 minutes or until vegetables are just tender.
Stir in artichoke hearts, olives and lemon juice. Simmer for 10 minutes. Gently stir in cilantro and serve.

We thought this was outstanding!

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