Instructions: 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. -

MC note: Cooked winter squash is linked to canned pumpkin.

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