Ingredientes para Artichoke And Garbanzo Stew
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1/2 teaspoon salt, plus more to taste
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (or to taste)
- 1 cup chopped carrots
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 4 cups reduced sodium chicken broth
- 1 teaspoon dried sage
- 2 tablespoons fresh lemon juice
- freshly ground black pepper, to taste
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Cómo preparar Artichoke And Garbanzo Stew
- Heat 2 tablespoons of olive oil in a 4-6 quart pot over medium-high heat.
- Add 1 medium onion, chopped, and 1/2 teaspoon salt. Stir frequently until the onion becomes translucent, about 3 minutes.
- Add 2 cloves garlic, minced, and 1/4 teaspoon red pepper flakes (or to taste). Stir until fragrant, about 1-2 minutes.
- Add 1 cup chopped carrots, 1 (14.5 ounce) can diced tomatoes, undrained, 1 (14 ounce) can artichoke hearts, drained and quartered, 1 (15 ounce) can garbanzo beans, rinsed and drained, and 4 cups vegetable broth (or chicken broth for non-vegetarian).
- Bring the mixture to a boil, then reduce heat to low.
- Cover and simmer for 15 minutes, or until the carrots are tender when pierced with a fork.
- Stir in 1 teaspoon dried sage, 2 tablespoons lemon juice, salt, and freshly ground black pepper to taste.
- Serve hot over rice, with crusty bread, or alongside a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
25g
Fat
6g
Carbs
20g
