Artichoke and Garbanzo Stew |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Found this in Sunset magazine. It says it's good over rice or with slices of hearty bread. Add a tossed salad and it's a meal. Ingredients:
1 -2 tablespoon olive oil |
1 onion, peeled and chopped (6oz) |
1 teaspoon salt |
4 garlic cloves, peeled and minced |
1/4-1/2 teaspoon red chili pepper flakes |
2 carrots, peeled and chopped (6-8oz) |
4 roma tomatoes, seeded and chopped (12oz) or 1 (14 1/2 ounce) can diced tomatoes, drained |
2 (15 ounce) cans artichoke hearts, drained, rinsed, and quartered |
1 (15 ounce) can garbanzo beans, drained and rinsed |
2 (15 ounce) cans reduced-sodium chicken broth or 2 (15 ounce) cans vegetable broth |
1 tablespoon fresh sage, chopped |
1 teaspoon fresh lemon juice |
salt, to taste |
black pepper, to taste |
Directions:
1. Set a 4-to 6 quart pot over medium high heat.
2. Add oil, onion and salt. Stir often until onion becomes translucent, about 3 minutes.
3. Add garlic and chile flakes. Stir until garlic softens, 1 to 2 minutes.
4. Add carrots, tomatoes, artichoke hearts, garbanzos, and broth.
5. Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes.
6. Season with sage, lemon juice, salt and pepper to taste.
7. For Vegan/Vegetarian do not use the chicken broth option.
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