Chickpea and Artichoke Stew

This recipe is based on one of the Moosewood cookbook recipes that some friends made for us a while back and that I fell in love with. I didn't have the original recipe to follow but this version turned out pretty close to what our friends made. Delicious!

1 tablespoon olive oil, for sauteeing

1 cup peeled, diced butternut squash

1 onion, chopped

2 medium potatoes, cubed (I left them unpeeled)

3-4 cloves garlic, minced

1/2 teaspoon dry thyme leaves

1 1/2 teaspoons chopped fresh rosemary

1/2 teaspoon poultry seasoning*

1/4 teaspoon celery seed

1 large bay leaf

1 teaspoon turmeric

3 cups water

2 cups artichokes hearts (I used marinated)

2 19-oz cans chickpeas, drained

zest and juice of 1 lemon

Heat olive oil in a large pot. Saute squash, onion, potatoes and garlic until onions are softened. Add herbs and water. Simmer until potatoes are tender. Add chickpeas and artichokes. Cook until slightly thickened. Remove bay leaf. Stir in lemon juice and zest. Season with salt and pepper to taste.

*I'm sure the stuff I have is getting a little old and probably losing some of it's flavor. Use your taste as a guide and maybe start with less if yours is fresh!