This was one of the first recipes I fell in love with when I morphed to a total plant based lifestyle back in '06. So good and hearty. Tastes like my mother's beef stew without the beef!

4 cups low sodium vegetable broth
2 medium onions, chopped
2 garlic cloves, minced
1 tsp turmeric
1 tsp paprika
4 medium red or white potatoes, cubed in 1/2 inch cuts
1 sprig fresh rosemary or 1 tsp dried
5 fresh sage leaves, minced or 1/2 tsp dried
1/2 cup pureed sweet potatoes (use organic baby food - works wonders)
3 cups drained, cooked chickpeas (two 15 oz. cans)
1 1/2 cups drained artichoke hearts, quartered (one 14 oz. can)
salt and freshly ground black pepper
lemon wedges (optional)

Bring the veggie broth to a simmer in a large saucepot.
Whilte the broth heats, saute the onions and garlic in a little water until soft, about 8 minutes.
Stir the turmeric and paprika into the onions and continue sauteing for another minute. Add the potatoes, rosemary, sage, and the simmering veggie broth.
Cook for about 12 minutes, until the potatoes are tender.
Stir the pureed baby food into the pot, and add the chickpeas and artichoke hearts.
Remove the rosemary sprig, add the salt and pepper to taste, and return to a simmer.