Curried Artichoke Ragoút

Yields1 Serving
 2 tbs olive oil
 1 large chopped onion
 1/2 large chopped red bell pepper
 1 tbs curry powder
 8 0z. trimmed and quartered baby artichokes or 1 80z. package of frozen artichokes (thawed)
 1 15 oz. jar of rinsed and drained chickpeas
 1 sweet potato cut into 1 1/2 inch chunks
 2 tbsp. Dijon mustard
 1 cup frozen peas
 1/4 cup fresh mint
1

1. Heat the oil in the saucepan over a medium heat. Add the red bell pepper and the onion, sauteing for 5-7 minutes until they become soft. Stir in the curry powder and cook for 30 seconds or more until the colour deepens.

3

2. Add the artichokes and increase to a medium-high heat, sauteing for 2-3 minutes. Add the chickpeas, sweet potato chunks and 2 cups of water to the mixture, stirring them in. Season with salt and pepper, then reduce to a medium-low heat, before covering. Simmer the mixture for 20-25 minutes until the artichokes and sweet potatoes are tender.

5

3. Ladle 1/4 cup of cooking liquid into a small bowl. Whisk the mustard into the liquid. Return to the cooking pot and stir in the peas. Simmer for 3 more minutes until the peas are heated through and turn a bright green color. Sprinkle the serving with mint.

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Ingredients

 2 tbs olive oil
 1 large chopped onion
 1/2 large chopped red bell pepper
 1 tbs curry powder
 8 0z. trimmed and quartered baby artichokes or 1 80z. package of frozen artichokes (thawed)
 1 15 oz. jar of rinsed and drained chickpeas
 1 sweet potato cut into 1 1/2 inch chunks
 2 tbsp. Dijon mustard
 1 cup frozen peas
 1/4 cup fresh mint

Directions

1

1. Heat the oil in the saucepan over a medium heat. Add the red bell pepper and the onion, sauteing for 5-7 minutes until they become soft. Stir in the curry powder and cook for 30 seconds or more until the colour deepens.

3

2. Add the artichokes and increase to a medium-high heat, sauteing for 2-3 minutes. Add the chickpeas, sweet potato chunks and 2 cups of water to the mixture, stirring them in. Season with salt and pepper, then reduce to a medium-low heat, before covering. Simmer the mixture for 20-25 minutes until the artichokes and sweet potatoes are tender.

5

3. Ladle 1/4 cup of cooking liquid into a small bowl. Whisk the mustard into the liquid. Return to the cooking pot and stir in the peas. Simmer for 3 more minutes until the peas are heated through and turn a bright green color. Sprinkle the serving with mint.

Notes

Curried Artichoke Ragoút

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