Artichoke and Chickpea Stew |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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An extremely savory, hearty stew that is dead easy to make. Ingredients:
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 |
Directions:
1. 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.
2. 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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