Ingredients
- 4 c. water or possibly
- Â Â vegetable broth
- 1Â 1/2 c. minced onion (2 medium)
- 2 x cloves garlic chopped
- 1 Tbsp. extra virgin olive oil (or possibly 2)
- 1 tsp turmeric
- 1 tsp paprika sweet
- 4 med potatoes red or possibly white
- 1 sprg fresh rosemary or possibly
- 5 x fresh sage leaves, crushed
- 1/2 c. cooked winter squash or possibly sweet potato puree
- 3 c. cooked chickpeas liquid removed and rinsed
- Â Â (two 15-oz cans)
- 14 ounce artichoke hearts water packed
- Â Â (about 1-1/2 c.) quartered
- Â Â Salt and pepper to taste
- Â Â Lemon wedges
- Â Â Grated Parmesan cheese or possibly pecorino
Description
Prepare Potatoes: Scrub, Remove Eyes; Cut Into 1/2-inch Cubes (4 C.). In A Large Saucepan, Bring The Water Or Possibly Vegetable Stock To A Simmer. Meanwhile, In A Large Skillet,…
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