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1/3 cup olive oil
6 large Spanish onions, chopped
8 carrots, chopped
8 garlic cloves, minced
12 chopped potatoes
6 squash, chopped
3 bell peppers, chopped
1/4 Tablespoon cayenne pepper
1 Tablespoon ground coriander
1 Tablespoon salt
8 fresh tomatoes, chopped
1 can artichoke hearts
1 can chicpeas
1 bunch chopped fresh parsley
Heat olive oil in pot. Add onions and salt. When onions are transparent, add potatoes, carrots, and garlic. Stir. Add cayenne and coriander. Sauté about 3 minutes stirring, then add enough water to cover the vegetables, and bring to a boil.
After potatoes, and carrots are tender, add bell peppers, and squash, cook ten minutes, then add tomatoes, artichoke hearts, and chicpeas.
Add salt to taste. Before serving add chopped parsley.