Artichoke And Garbanzo Stew Recipe

Ingredients for Artichoke And Garbanzo Stew

• Olive Oil
• 1 medium onion, chopped
• 1/2 teaspoon salt (plus more to taste)
• Garlic Cloves
• Red Chili Pepper Flakes
• 1 cup chopped carrots
• Roma Tomatoes
• 1 (14 ounce) can artichoke hearts, drained and quartered
• Garbanzo Beans
• Reduced Sodium Chicken Broth
• Fresh Sage
• Fresh Lemon Juice
• Black Pepper

How to Make Artichoke And Garbanzo Stew

1. Heat 2 tablespoons of olive oil in a 4-6 quart pot over medium-high heat.
2. Add 1 medium onion, chopped, and 1/2 teaspoon salt. Stir frequently until the onion becomes translucent, about 3 minutes.
3. Add 2 cloves garlic, minced, and 1/4 teaspoon red pepper flakes (or to taste). Stir until fragrant, about 1-2 minutes.
4. 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).
5. Bring the mixture to a boil, then reduce heat to low.
6. Cover and simmer for 15 minutes, or until the carrots are tender when pierced with a fork.
7. Stir in 1 teaspoon dried sage, 2 tablespoons lemon juice, salt, and freshly ground black pepper to taste.
8. Serve hot over rice, with crusty bread, or alongside a fresh salad.