Artichoke & pea stew

When you’re looking for flavourful, effortless plant based comfort food you can’t go wrong with this Mediterranean style artichoke and pea stew. The sweet peas and artichokes are the heroes of this stew, made with a few simple staple ingredients including frozen peas and artichokes. While fresh is usually best, frozen vegetables are handy to have in your freezer when you’re pressed for time. Let this one-pot recipe simmer away while you get on with the important things in life. For a meat alternative, add 4-8 chicken pieces (thighs and drumsticks work well) and adjust liquids for a delicious family meal.

ARTICHOKE & PEA STEW

Serves 4

500g frozen peas

8 fresh or frozen artichoke bottoms

4 medium potatoes, peeled and quartered

1 red onion, peeled and diced

4 cloves garlic, peeled and diced

3 tablespoons tomato paste

3 tablespoon extra virgin olive oil

1 teaspoon sea salt, to taste

1 bay leaf

1 -2 very ripe tomatoes, grated

1. Saute onion in a wide casserole pot until softened. Add garlic and saute for another minute.

2. Add remaining ingredients, including grated tomato pulp if using. Add enough hot water to just cover the vegetables. Bring to a boil then reduce heat and simmer with the lid ajar for 20 minutes or until the potatoes and artichokes are tender. Check seasoning and serve warm with sourdough bread or salad on the side.