Chick Pea and Artichoke Heart Stew

from Cheryl Meng
4 cups vegetable stock
2 onions, chopped
2 cloves garlic, minced
2 T. olive oil
1 t. tumeric
1 t. paprika
1 t. sage
1 t. rosemary
4 medium potatoes, cubed
2 cups cubed winter squash
2 cups cooked and drained garbanzo beans
1 cup artichoke hearts, chopped
salt and pepper

Saute onion, garlic, and spices in olive oil. Add potatoes,squash, and vegetable stock. Cook 8-10 minutes, until vegetables are almost done. Add garbanzo beans, artichoke hearts, salt and pepper. Simmer until vegetables are cooked through. Serve with crusty bread.