Artichoke and Chickpea Stew
2 tablespoons olive oil
1 medium yellow onion
6 cloves garlic
⅛ teaspoon red pepper flakes
4 medium roma (plum) tomatoes
1 (15 ounce) can artichoke hearts
drained and quartered
1 (15.5 ounce) can garbanzo beans
1 quart low-sodium chicken broth
1 tablespoon chopped fresh sage
1 teaspoon lemon juice
salt and pepper to taste
Heat oil in a large pot over medium heat, cook the onion until translucent. Stir in the garlic and chili flakes; cook until the garlic has begun to soften, about 1 minute. Add the carrots, tomatoes, artichokes, garbanzo beans, and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the carrots are tender.
Season with sage, lemon juice, salt, and pepper to taste. Cook for 5 to 10 minutes more to meld the flavors.
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