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Heat olive oil in a large saucepan. Add onions and garlic and cook until soft, about 5 minutes. Stir in turmeric and paprika and cook for another minute.
Add stock, potatoes, sage and rosemary and simmer until potatoes are tender, about 15 minutes. Stir in the squash, add chick peas and artichokes and cook until heated through.
Serve with a squeeze of lemon juice and some grated cheese on top.
This is fondly known as "Yellow Stew" at our house. It's attractive in a monochromatic sort of way and really tasty.
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andreapradaserrano 1 year agoI really liked this recipe
AlexisOliver 1 year agoIt sounds kind of bad but maybe thats because i dont eat chickpeas or artichoke
susanjm 8 years agoThis is fondly known as 'Yellow Stew' at our house. It's attractive in a monochromatic sort of way and really tasty. [I posted this recipe.]