Jarred artichoke hearts are a nutritional powerhouse – loaded with antioxidants and ranking among the most nutritious veggies at the grocery store. Plus, they contain silymarin, an antioxidant that supports liver health. I’ve paired them with fiber-rich chickpeas, fresh herbs, and a savory boost of probiotic-rich miso for a Mediterranean-inspired stew that’s both comforting and good for you.

I use canned sweet potato puree in this recipe to thicken the stew and make it slightly sweet. You can find this by the canned pumpkin at the health food store.

As always, I double the recipe and freeze half for later.

Ingredients:

• 4 cups veggie broth, chicken broth, or bone broth
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 TBSP olive oil
• 2 tsps turmeric
• 1 tsp paprika
• 2 cups kale, chopped
• 6-8 baby potatoes, cut into 1/2 inch cubes
• 2 whole sprigs fresh rosemary
• 1/2 cup fresh basil, chopped
• 1 can chickpeas, drained and rinsed
• 1 jar artichoke hearts, drained and quartered
• 1 can sweet potato puree
• 2 TBSP miso paste
• 2-4 TBSP water
• Salt and pepper to taste
• Grated parmesan cheese (optional)
• Lemon wedges (optional but highly recommended!

Instructions:

1. In a large soup pot, saute the onions and garlic in olive oil for 5 minutes. Stir the turmeric and paprika into the onions and saute for another minute.
2. Add the broth, potatoes, and whole rosemary sprigs.
3. Over medium heat, cook for 20 minutes, or until the potatoes are tender.
4. Add the kale and basil to the pot and cook for another 5 minutes. 
5. In a blender or food processor, combine the canned sweet potato, water and miso paste together. Blend until smooth. Add more water if needed to thin it out. 
6. Stir in the sweet potato/miso mixture, and add the chickpeas and artichoke hearts. 
7. Remove the rosemary sprigs. Season with salt and pepper to taste.
8. Squeeze with fresh lemon and top with grated parmesan cheese (optional).