as per my bestie’s request, i’m going to start posting some delish and delightful recipes that i deem shareable.
let me preface with the fact that i love to cook, but rarely measure anything…thus it’s difficult for me to share recipes. however, i’m going to make a better effort to start paying attention.
this first one is for those kitchen-challenged folks out there. it’s super easy, so yummy, and like most soups, is so much better the next day.
mediterranean stew with artichokes
the what: 1 teaspoon olive oil, 1 cup chopped onion, 3-5 thinly sliced garlic cloves, 1¼ pounds ground lamb (or turkey), 1 teaspoon garlic salt, 1 teaspoon dried oregano, ½ teaspoon dried thyme, 2 bay leaves, ¼ teaspoon black pepper, 1 (141/2-ounce) can stewed tomatoes (italian style if you prefer), 1 (141/2-ounce) can diced tomatoes, (19-ounce) can chickpeas, 1 (2 1/4-ounce) can sliced black olives, 1 (14-ounce) can quartered artichoke hearts, and crumbled feta cheese for garnish
the how: in a soup pot, heat the oil over medium heat. peel and coarsely chop the onion, adding it and the your sliced garlic, to the pot as you chop. add the lamb and raise the heat to medium-high. stir frequently, breaking up any large chunks of lamb and making sure that it cooks through. while the meat cooks, add the garlic salt, oregano, thyme, bay leaves and black pepper.
while the lamb continues to cook, open all the cans. drain and rinse the chickpeas in a colander. drain the artichokes and olives (you can just throw them in the colander with the drained chickpeas).
add the tomatoes with their juices to the pot. break up any large tomato chunks. add the chickpeas, olives and artichokes. stir thoroughly but gently.
continue to cook, stirring frequently, until the lamb is no longer pink, about five minutes. reduce heat to low and simmer, stirring from time to time to blend flavors and reduce the liquid slightly, it’ll be ready in about 10 minutes, but the longer it simmers the better it tastes.
when hunger comes a callin’ spoon the stew into bowls and garnish with feta cheese crumbles to taste. i buy naan to sop it all up with. (just prep the naan in the oven on low brushed with a bit of olive oil)
note: use artichokes packed in water, not marinated artichokes.
(and for the record, i realize recipes are a bit boring without pics. i’ll remedy that for next time)