4 cups water or vegetable stock
2 medium onions, chopped (about 1-1/2 cups)
2 garlic cloves, minced or pressed
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon sweet paprika
4 medium red or white potatoes, cut into 1/2-inch cubes (about 4 cups)
1 sprig fresh rosemary (1 teaspoon ground dried)
5 leaves fresh sage, minced (1/2 teaspoon dried)
1/2 cup pureed winter squash or sweet potatoes
3 cups drained cooked chick peas (two 15-ounce cans)
1-1/2 cups drained quartered artichoke hearts (14-ounce can)
tamari and black pepper to taste
—
lemon wedges
grated Pecorino or Parmesan cheese
In a saucepan, bring the water or vegetable stock to a simmer. While the water heats, saute the onions and garlic in the oil for about 8 minutes, until soft. Stir the turmeric and paprika into the onions and saute for a minute. Add potatoes, rosemary, sage, and the simmering water or stock. Cook for about 12 minutes, until the potatoes are tender. Stir in the pureed squash or sweet potatoes, and add the drained chick peas and artichoke hearts. Remove the rosemary sprig, add tamari and pepper to taste, and return to simmer.
Serve with lemon wedges and top with grated cheese.
(Recipe from Moosewood Restaurant Cooks at Home, from The Moosewood Collective.)
