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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