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.
