Chickpea-Artichoke Stew with Rouille

Name: Chickpea-Artichoke Stew with Rouille
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 680 grams small artichokes (about each); 473 milliliters diced peeled baking potato; 1 teaspoons black pepper; 439 grams chickpeas (garbanzo beans), drained; 411 grams diced tomatoes, undrained; 118 milliliters dry white wine; 227 grams fennel bulb with stalks; 2 teaspoons fennel seeds; 3 garlic cloves, minced; 454 grams leeks (about; 2 Tbsps fresh lemon juice; 2 Tbsps olive oil; 0 teaspoons saffron threads; 1 teaspoon salt; 1 liters water; 227 grams cups water; 8 servings Rouille

You can never have too many soup recipes, so give Chickpea-Artichoke Stew with Rouille a try. This gluten free and vegan recipe serves 8. One serving contains 218 calories, 9g of protein, and 4g of fat. It can be enjoyed any time, but it is especially good for Autumn. If you have chickpeas, saffron threads, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Remove roots, outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. Slice leeks in half lengthwise; rinse with cold water.

Ingredients you will need

Leek

Water

Drain.

Remove dark leaves; chop dark leaves to measure 1 1/2 cups; set aside. Chop bulb ends to measure 2 cups; set aside.

Remove stalks from fennel bulb. Chop the stalks to measure 1 1/2 cups; set aside. Chop bulb to measure 2 cups; set aside.

Ingredients you will need

Fennel Bulb

Combine chopped dark leek leaves, chopped fennel stalks, 5 cups water, wine, and fennel seeds in a large Dutch oven; bring to a boil. Reduce heat; simmer 25 minutes. Strain leek mixture through a sieve over a bowl, reserving stock; discard solids.

Ingredients you will need

Fennel Seeds

Fennel

Stock

Water

Leek

Wine

Equipment you will use

Dutch Oven

Sieve

Bowl

While the vegetable mixture simmers, combine 8 cups water and lemon juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem.

Ingredients you will need

Lemon Juice

Artichoke

Vegetable

Water

Base

Remove bottom leaves and tough outer leaves, leaving tender heart and bottom.

Cut artichoke in half lengthwise.

Ingredients you will need

Artichoke

Remove fuzzy thistle from bottom with a spoon.

Cut artichoke lengthwise into quarters; place in lemon water. Repeat procedure with remaining artichokes.

Ingredients you will need

Artichoke

Lemon

Water

Drain artichokes; discard lemon water.

Ingredients you will need

Artichoke

Lemon

Water

Heat oil in pan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chopped leek bulbs, salt, and pepper; saut 5 minutes.

Ingredients you will need

Pepper

Leek

Salt

Add garlic; saut 2 minutes. Stir in chopped fennel bulb, artichoke quarters, reserved stock, potato, chickpeas, tomatoes, and saffron; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.

Ingredients you will need

Fennel Bulb

Vegetable

Artichoke

Chickpeas