Chickpea and artichoke stew
Ragout and stew
1 tablespoon olive oil 1 medium Onion 1 clove Garlic 1/2 teaspoon Turmeric 1/2 teaspoon Paprika 2 1/2 cups Chicken or vegetable stock 2 medium Potatoes 1/2 teaspoon Dried Rosemary 1/4 teaspoon Dried sage 1/4 cup Baby food squash 1 19-oz can chickpeas 1 14-oz can articohoke hearts Lemon wedges Grated manchego, pecorino or parmesan cheese
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