Chickpea & artichoke stew
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