This stew is not a looker, but it is incredibly satisfying. It is a based on the fantastic Moosewood recipe which I used to make all the time for hungry people. Not only is it fabulously tasty, but it will accommodate all manner of root veg along with the obligatory potatoes, and it makes use of the random leftover pumpkin or squash purée you might have this time of year. Or if you have that weird lonely sweet potato that you don’t know what to do with. Here is what I do now.

Chop up some (1 or 2) onions and (at least 2 cloves) garlic cloves and sauté in a big pot or instant pot. When soft and golden, add a tsp of turmeric and a tsp of smoked paprika and stir. Then add about 4 cups of root veg cut in decent sized cubes. I used red/white potatoes, carrots, fennel, and parsnips, but it is super good with just potatoes. Add 4 cups water or vegetable stock, some fresh or dried sage, some fresh or dried rosemary, and then at least 1/2 cup of puréed pumpkin/squash/sweet potato. You can add more, but at least 1/2c and if you don’t have any, you can use a jar of baby food in a pinch. Cook until root veg are tender, then add a can of drained chickpeas and a can/jar of drained artichokes (or more than one can if you want). Let simmer for a bit and stir in the juice of a lemon, fresh parsley, and some olive oil. Season with salt and pepper, and adjust to taste.
Serve with additional lemon, olive oil, crusty bread and Parmesan cheese if that is how you roll. Done and done.