Artichoke and Chickpea Stew Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 medium yellow onion, chopped
6 cloves garlic, minced
1/8 tsp red pepper flakes
2 carrots, chopped
4 medium roma (plum) tomatoes, chopped
1 (15 oz) can artichoke hearts, drained and quartered
1 (15.5 oz) can garbanzo beans, drained
1 quart low-sodium chicken broth
1 tbsp chopped fresh sage
1 tsp lemon juice
salt and pepper to taste

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	198.1 Kcal (829 kJ)
Calories from fat	119.83 Kcal
		% Daily Value*
Total Fat	13.31g	20%
Sodium	126.93mg	5%
Potassium	688.95mg	15%
Total Carbs	16.79g	6%
Sugars	5.38g	22%
Dietary Fiber	3.34g	13%
Protein	7.64g	15%
Vitamin C	22.5mg	37%
Vitamin A	0.3mg	10%
Iron	0.3mg	2%
Calcium	60.7mg	6%

Amount Per 100 g
Calories	44.17 Kcal (185 kJ)
Calories from fat	26.72 Kcal
		% Daily Value*
Total Fat	2.97g	20%
Sodium	28.3mg	5%
Potassium	153.6mg	15%
Total Carbs	3.74g	6%
Sugars	1.2g	22%
Dietary Fiber	0.74g	13%
Protein	1.7g	15%
Vitamin C	5mg	37%
Vitamin A	0.1mg	10%
Iron	0.1mg	2%
Calcium	13.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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