Directions:
- Set a 4- to 6-quart pan over medium-high heat. Add oil, onion, and 1 teaspoon salt. Stir often until onion becomes translucent, about 3 minutes. Add garlic and chile flakes. Stir until garlic softens, 1 to 2 minutes. Add carrots, tomatoes, artichoke hearts, garbanzos, and chicken broth. Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes.
- Season with sage, lemon juice, salt, and pepper to taste. Ladle into bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 606.6 Kcal (2540 kJ) | ||
| Calories from fat | 301.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.5g | 52% | |
|---|---|---|---|
| Sodium | 2748.77mg | 115% | |
| Potassium | 2124.46mg | 45% | |
| Total Carbs | 69.53g | 23% | |
| Sugars | 29.35g | 117% | |
| Dietary Fiber | 17.57g | 70% | |
| Protein | 12.6g | 25% | |
| Vitamin C | 85.2mg | 142% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 1.1mg | 6% | |
| Calcium | 249.7mg | 25% | |
| Amount Per 100 g | |||
| Calories | 65.07 Kcal (272 kJ) | ||
| Calories from fat | 32.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 52% | |
|---|---|---|---|
| Sodium | 294.86mg | 115% | |
| Potassium | 227.89mg | 45% | |
| Total Carbs | 7.46g | 23% | |
| Sugars | 3.15g | 117% | |
| Dietary Fiber | 1.88g | 70% | |
| Protein | 1.35g | 25% | |
| Vitamin C | 9.1mg | 142% | |
| Vitamin A | 0.2mg | 76% | |
| Iron | 0.1mg | 6% | |
| Calcium | 26.8mg | 25% | |
* 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.
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