Ready in 30 minutes
This is a very different stew. Don't be tempted to leave off the lemon juice and cheese ... they really do make a difference.
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.
andreapradaserrano 4y agoI really liked this recipe
AlexisOliver 4y agoIt sounds kind of bad but maybe thats because i dont eat chickpeas or artichoke
susanjm 10y 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.]