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Artichoke and Chickpea Stew

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Artichoke and Chickpea Stew

Directions

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Ingredients :

  • 2 tablespoons olive oil
  • 1 medium yellow onion
  • chopped
  • 6 cloves garlic
  • minced
  • ⅛ teaspoon red pepper flakes
  • 2 carrots
  • chopped
  • 4 medium roma (plum) tomatoes
  • chopped
  • 1 (15 ounce) can artichoke hearts
  • drained and quartered
  • 1 (15.5 ounce) can garbanzo beans
  • drained
  • 1 quart low-sodium chicken broth
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon lemon juice
  • salt and pepper to taste
  • Methods :

  • 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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