Chickpea and Artichoke Heart Stew

• 4 cups water or vegetable broth
• 1 1/2 cups onions chopped
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1 teaspoon paprika sweet
• 4 medium potatoes red or white
• 1 sprig rosemary leaves fresh, or 5 fresh sage leaves, crushed
• 1/2 cup winter squash cooked, or sweet potato puree
• 3 cups chickpeas (garbanzo beans) drained and rinsed, cooked
• 14 ounces artichoke hearts water packed, quartered
• 1 x salt and black pepper to taste
• 1 wedges lemon
• 1 x parmesan, parmigiano-reggiano cheese, grated or pecorino, grated

1. Prepare potatoes: scrub, remove eyes; cut into 1/2-inch cubes.
2. In a large saucepan, bring the water or vegetable stock to a simmer.
3. Meanwhile, in a large skillet, saute the onions and garlic in oil for about 8 minutes or until soft.
4. Stir in the turmeric and paprika; saute for 1 minute.
5. Add the potatoes, rosemary, sage and the simmering water or stock.
6. Cook for about 12 minutes, until the potatoes are tender.
7. Stir in the pureed squash or sweet potatoes, and add the chickpeas and artichoke hearts.
8. Remove the rosemary sprig and discard it.
9. Add salt and pepper to taste, then return to a simmer.
10. Serve with lemon wedges and top with pecorino or Parmesan cheese.

water, onions, garlic, olive oil, turmeric, paprika sweet, potatoes, rosemary, winter, chickpeas, water, salt, lemon, parmesan

Taken from recipeland.com/recipe/v/chickpea-artichoke-heart-stew-43903 (may not work)