- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 6 cloves garlic, minced
- 1/8 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
- 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.
05/23/2018
recipepes.com
Artichoke and Chickpea Stew, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
