serves 4
ingredients
1.2 litres/2pt vegetable stock
2 onions, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon ground turmeric
1 teaspoon paprika
4 potatoes, cubed
5 fresh sage leaves, crushed
200g/7oz cooked sweet
potato, puréed
900g/2lb canned cooked
chickpeas, rinsed and drained
400g/14oz canned artichoke
hearts, quartered
salt and freshly ground
black pepper
• In a large heavy saucepan, bring
the stock to a simmer.
• Meanwhile, in a large frying pan,
sweat the onions and garlic in the
oil for about 8 minutes until soft.
Stir in the turmeric and paprika,
and sauté for 1 minute.
• Add the potatoes, sage and the
simmering stock. Cook for about
12 minutes until the potatoes are
tender. Stir in the sweet potato,
and add the chickpeas and
artichoke hearts. Season with salt
and pepper.
• Stir through gently, then return the
stew to a simmer. Heat through
and serve immediately.
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