Chickpea & Artichoke Heart Stew

Directions

Prepare potatoes: scrub, remove eyes; cut into ½-inch cubes.

In a large saucepan, bring the water or vegetable stock to a simmer.

Meanwhile, in a large skillet, sauté the onions and garlic in oil for about 8 minutes or until soft.

Stir in the turmeric and paprika; sauté for 1 minute.

Add the potatoes, rosemary, sage and the simmering water or stock. Cook for about 12 minutes, until the potatoes are tender.

Stir in the puréed squash or sweet potatoes, and add the chickpeas and artichoke hearts.

Remove the rosemary sprig and discard it. Add salt and pepper to taste, then return to a simmer.

Serve with lemon wedges and top with pecorino or Parmesan cheese.