Based on Moosewood Restaurant Cooks at Home by the Moosewood Collective
Serves 4 to 6.
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 for about 12 minutes, until the potatoes are tender. Stir in 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.
I've only ever used the dried spices. It's fine, but I'm sure it's better with the fresh. Grinding rosemary is a pain because I don't have a mortal and pestle, so I don't do it. The rosemary gets soft enough that no one is going to choke on it.
Don't eat this while wearing a white shirt. All my dishes are white, which is kind of a problem, but the turmeric will wash off as long as I don't leave the dirties sit around.
Last cooked on 2005-08-21.
It is a wise father that knows his own child.
-- William Shakespeare, "The Merchant of Venice"
This page was last modified on 2011 December 20.