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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|Serving Size: 1 Serving (1228g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 204 (15%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 9mg||3 %|
|Sodium 699.1mg||24 %|
|Potassium 4666.5mg||123 %|
|Total Carbohydrate 256.1g||75 %|
|Dietary Fiber 72.4g||290 %|
|Sugars, other 183.7g|
|Protein 72.7g||104 %|
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Calories per serving: 1405
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