Chickpea-Artichoke Stew with Rouille

Chickpea-Artichoke Stew with Rouille Recipe
You can complete the stew just before your guests arrive. Rouille (roo-EE), French for "rust," is a spicy sauce that adds a burst of flavor to soups and stews.


8 servings (serving size: about 1 1/3 cups stew and 2 tablespoons rouille)

Recipe from

Cooking Light

Nutritional Information

Calories 226
Caloriesfromfat 28 %
Fat 7.1 g
Satfat 1 g
Monofat 4.6 g
Polyfat 1 g
Protein 6.3 g
Carbohydrate 37.2 g
Fiber 7.3 g
Cholesterol 0.0 mg
Iron 3.2 mg
Sodium 802 mg
Calcium 113 mg


2 leeks (about 1 pound)
1 (8-ounce) fennel bulb with stalks
5 cups water
1/2 cup dry white wine
2 teaspoons fennel seeds
8 (8-ounce) cups water
2 tablespoons fresh lemon juice
3 small artichokes (about 8 ounces each)
1 1/2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 garlic cloves, minced
2 cups diced peeled baking potato
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon saffron threads


Remove roots, outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. Slice leeks in half lengthwise; rinse with cold water. Drain. Remove dark leaves; chop dark leaves to measure 1 1/2 cups; set aside. Chop bulb ends to measure 2 cups; set aside.

Remove stalks from fennel bulb. Chop the stalks to measure 1 1/2 cups; set aside. Chop bulb to measure 2 cups; set aside.

Combine chopped dark leek leaves, chopped fennel stalks, 5 cups water, wine, and fennel seeds in a large Dutch oven; bring to a boil. Reduce heat; simmer 25 minutes. Strain leek mixture through a sieve over a bowl, reserving stock; discard solids.

While the vegetable mixture simmers, combine 8 cups water and lemon juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. Cut artichoke lengthwise into quarters; place in lemon water. Repeat procedure with remaining artichokes.

Drain artichokes; discard lemon water. Heat oil in pan over medium heat. Add chopped leek bulbs, salt, and pepper; sauté 5 minutes. Add garlic; sauté 2 minutes. Stir in chopped fennel bulb, artichoke quarters, reserved stock, potato, chickpeas, tomatoes, and saffron; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender. Serve with Rouille.

September 2001
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