TZUTC: -0800
MSGID: 35180.fidonet_cooking@1:105/500 2d94c05d
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marjoram Scented Artichoke & Chickpea Stew
 Categories: Stews
      Yield: 4 Servings
 
      1 tb Olive oil -OR-
    1/4 c  Water
      1 lg Sweet onion; chopped
      1 sm Red bell pepper;
           - seeded, diced 1"
      2 cl Garlic; minced
      1    Bay leaf
  1 1/2 ts Fresh marjoram; minced -OR-
    3/4 ts Dried marjoram
    1/2 c  Dry white wine
      2 c  Super rich vegetable broth
      1 lb Yukon Gold potatoes;
           - peeled, diced 1"
           Salt
           Black pepper; freshly ground
      9 oz Frozen artichoke hearts;
           - cooked according to pkg
           - directions & drained
  1 1/2    Cooked chickpeas -OR-
     15 oz Can chickpeas;
           - rinsed & drained
 
  Heat the oil or water in a large skillet over medium heat. Add the
  onion, cover, and cook until softened, about 5 minutes. Add the bell
  pepper and garlic, cover, and cook until softened, about 5 minutes.
  Add the bay leaf and dried marjoram, if using. Stir in the wine. Add
  the broth and bring to a boil. Add the potatoes and salt & pepper to
  taste, reduce the heat to low, and simmer until the potatoes are fork
  tender, about 20 minutes.
  
  Stir in the artichoke hearts, chickpeas, and fresh marjoram, if
  using. If a thicker stew is desired, puree about 1 cup of the mixture
  in a blender or food processor and stir back into the pot, or use an
  immersion blender to puree some of the stew right in the pot. Simmer
  gently until heated through, about 5 minutes.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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