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Artichoke chickpea stew in a black bowl on a dark grey background with a fork.

Artichoke Chickpea Stew

marinated goat cheese, grilled bread

STARS

Simmer chickpeas in tomato, onions, garlic, olives, fennel, roasted orange peel, and artichoke hearts to make a flavorful, hearty stew. Serve this dish with crusty bread and goat cheese.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  10 minutes
Ingredients

Artichoke Chickpea Stew

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • ½ teaspoon chile flakes
  • 1 orange, zested
  • 1 white onion, sliced thinly
  • 1 fennel bulb, sliced thinly
  • 1 28-ounce can tomato sauce or purée
  • 3 cups water
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 cup pitted kalamata olives, chopped 
  • 1 15-ounce can artichoke hearts, drained and rinsed
  • ½ cup parsley, chopped
  • Salt and pepper, to taste
  • 4 slices crusty bread
  • 1/4 cup smooth goat cheese
Directions
1
Heat the olive oil in a large pot over medium heat. When the oil is hot, add the garlic, chile flakes and orange zest.
2
When the garlic starts to turn golden brown, add the onions and fennel. Cook until soft.
3
Add the tomato sauce, water and chickpeas and bring to a boil. Cook for 15 minutes. Add the olives and artichokes. Return to a boil.
4
Cook for 15 more minutes, then stir the parsley, adjust the seasoning to taste, and serve with bread and cheese on the side.

Artichoke Chickpea Stew

marinated goat cheese, grilled bread

STARS

Simmer chickpeas in tomato, onions, garlic, olives, fennel, roasted orange peel, and artichoke hearts to make a flavorful, hearty stew. Serve this dish with crusty bread and goat cheese.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  10 minutes
Servings:  4

Ingredients

Artichoke Chickpea Stew

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • ½ teaspoon chile flakes
  • 1 orange, zested
  • 1 white onion, sliced thinly
  • 1 fennel bulb, sliced thinly
  • 1 28-ounce can tomato sauce or purée
  • 3 cups water
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 cup pitted kalamata olives, chopped 
  • 1 15-ounce can artichoke hearts, drained and rinsed
  • ½ cup parsley, chopped
  • Salt and pepper, to taste
  • 4 slices crusty bread
  • 1/4 cup smooth goat cheese

Directions

1
Heat the olive oil in a large pot over medium heat. When the oil is hot, add the garlic, chile flakes and orange zest.
2
When the garlic starts to turn golden brown, add the onions and fennel. Cook until soft.
3
Add the tomato sauce, water and chickpeas and bring to a boil. Cook for 15 minutes. Add the olives and artichokes. Return to a boil.
4
Cook for 15 more minutes, then stir the parsley, adjust the seasoning to taste, and serve with bread and cheese on the side.