Italian Chickpea Artichoke Stew

Ingredients

3 tbsp Extra Virgin Olive Oil
1 medium White Onion, diced
1 medium Green Bell Pepper, diced
2 stalks Celery, sliced thin

8 cups Water
1 Not-Chick'n Gluten Free Vegan Bouillon Cube
1 tbsp Ground Garlic
1 tbsp Ground Basil
1 tbsp Ground Oregano
1 tbsp Ground Black Pepper
3 medium Potatoes, peeled and diced
2 medium Parsnips, peeled and diced
2 medium Carrots, peeled and diced
1 15.5 oz. can Chickpeas, drained and rinsed

1 14 oz. can Artichoke Hearts, packed in water
2 14.5 oz. cans Peeled and Diced Italian Style Tomatoes

Sea Salt to taste

Directions

In large stockpot heat olive oil over low heat. Stir in onions, peppers and celery and saute until tender.

Pour in water. Add in bouillon cube and spices and bring to a rapid boil. Add potatoes, parsnips, carrots and chickpeas. Cook for 20 minutes over medium high heat covering pot with airtight lid.

Drain artichoke hearts and add to stew. Pour in two cans Italian style tomatoes and juices. Reduce heat to simmer and cook an additional 20 minutes.

Salt to taste. Makes approximately 8 1-1/2 cup servings.


Serving size: 1.5 cups
Approximately: 8 Servings

Nutritional Info

Calories: 226 Total Fat: 7 g Cholesterol: 0 mg
Sodium: 642 mg Potassium: 621 mg Carbs: 38 g
Dietary Fiber: 9 g Sugar: 6 g Protein: 6 g