4 cups water -- or vegetable broth 1 1/2 cups chopped onion -- (2 medium) 2 cloves garlic -- minced 1 tablespoon olive oil -- (or 2) 1 teaspoon turmeric 1 teaspoon paprika -- sweet 4 medium potatoes -- red or white 1 sprig fresh rosemary -- or 5 fresh sage -- leaves, crushed 1/2 cup cooked winter squash -- or sweet potato -- puree 3 cups cooked chickpeas -- drained and rinsed (two 15-ounce cans) 14 ounces artichoke hearts -- water packed (about 1-1/2 cups) -- quartered Salt and pepper -- to taste **Options: Lemon wedges Grated Parmesan cheese -- or pecorino 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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