4 cups water or vegetable stock
2 medium onions, chopped
2 garlic cloves, minced or pressed
2 tablespoons olive oil
1 teaspoon tumeric
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
1/2 cup pureed winter squash or sweet potatoes*
3 cups drained cooked chick peas (2 15oz cans)
1 1/2 cups drained quartered artichoke hearts (14 oz can)
salt and pepper to taste
lemon wedges (optional)
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 tumeric and paprika into the onion and saute for a minute. Add the poraroes, rosemary, and 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 salt and pepper to taste, and return to a simmer. Serve with lemon wedges and top with grated pecorino or parmesan cheese, if you wish.
Comments ... Too many chick peas! Put in only one can.
This is an excellent recipe for using up the tumeric rice from the indian spiced spinach recipe.
* for the pureed squash, put in a 4.5 oz can of squash baby food.
Moosewood Cooks at Home p. 204