Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Water; or
Vegetable broth
1 1/2 c Chopped onion; (2 medium)
2 cl Garlic; minced
1 tb Olive oil; (or 2)
1 ts Turmeric
1 ts Paprika; sweet
4 md Potatoes; red or white
1 Fresh rosemary; or
5 Fresh sage; leaves, crushed
1/2 c Cooked winter squash; or
-sweet potato
-- puree
3 c Cooked chickpeas; drained
-and rinsed
(two 15-oz cans)
14 oz Artichoke hearts; water
-packed
(about 1-1/2 cups);
-quartered
Salt and pepper; to taste
Options:
Lemon wedges
Grated Parmesan cheese; or
-pecorino

Recipe by: Moosewood Restaurant Cooks at Home Prepare potatoes: scrub,
remove eyes; cut into 1/2-inch cubes (4 cups).

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

Meanwhile, in a large skillet, saute the onions and garlic in oil for
about 8 minutes or until soft. Stir in the turmeric and paprika;
saute 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 pureed 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.
Makes 4 to 6 servings. - From "Moosewood Restaurant Cooks at Home,"
by the Moosewood Collective (Fireside, $15 paperback).

Published by Ann Burger, Food Editor, Post and Courier, Charleston,
SC and edited for MasterCook by patH (phannema#wizard.ucr.edu) on Apr
23, 97; MC estimates 15.8 CFF, 311 cals, 5.8g fat.

MC note: Cooked winter squash is linked to canned pumpkin.

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