4 cups water or vegetable stock
2 medium onions, chopped (about 11/2 cups)
2 garlic cloves, minced or pressed
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon sweet paprika
4 medium red or white potatoes, cut into 1/2-inch cubes (about 4 cups)
1 sprig fresh rosemary (1 teaspoon ground dried)
5 leaves fresh sage, minced (1/2 teaspoon dried)
1/2 cup puréed winter squash or sweet potatoes1
3 cups drained cooked chick peas (two 15-ounce cans)
11/2 cups drained quartered artichoke hearts (14-ounce can)
salt and ground black pepper to taste
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lemon wedges (optional)
grated Pecorino or Parmesan cheese (optional)
In a saucepan, bring the water or vegetable stock to a simmer. While the water heats, sauté the onions and garlic in the oil for about 8 minutes, until soft. Stir the turmeric and paprika into the onions and sauté for a 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 puréed 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 cheese, if you wish.
PER 8-OZ SERVING: 157 CALORIES, 4.6 G PROTEIN, 3 G FAT, 29.2 G CARBOHYDRATE, 171 MG SODIUM, 0 MG CHOLESTEROL.
TOTAL TIME
25 minutes
SERVINGS
4 to 6
MENU
We suggest Crostini with Olivada (see pages 262, 49), Fennel and Orange Salad (see page 67), and big bunches of black grapes to complete the meal.
This golden-colored Spanish peasant stew is permeated with the wonderful pungency of rosemary and sage. It is satisfying, not too heavy, and good any time of year.
1. We have found that a 4.5-ounce jar of puréed squash baby food works very well in this recipe and is just the right size.