Recipe by gobruijns
This recipe is from Moosewood. I never add the winter squash because I don't have any on hand and don't go through the trouble to make it... although they do suggest using a jar of baby food. I also substitute a tablespoon or two of curry powder with the 1 tsp turmeric. I also add some feta cheese if I have some in my fridge. It adds a nice flavor to the stew. Everybody always asks about it at work and wants the recipe. This stew tastes better the next day and freezes well.
- 4 cups water or 4 cups 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 potatoes (about 4 cups) or 4 medium white potatoes, cut into 1/2 inch cubes (about 4 cups)
- 1 sprig fresh rosemary (1 tsp. ground dried)
- 5 leaves fresh sage, minced (1/2 tsp. dried)
- 1⁄2 cup pureed winter squash
- 3 cups drained cooked chickpeas (two 15-oz. cans)
- 1 1⁄2 cups drained artichoke hearts, quartered (one 14 oz. can)
- salt & fresh ground pepper
- lemon wedge (optional)
- grated pecorino cheese (optional) or parmesan cheese (optional)
Directions See How It's Made
- 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 the potatoes, rosemary, sage, and the simmering water or stock.
- Cook about 12 minutes, until the potatoes are tender.
- Stir 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, if you wish.