Artichoke and Garbanzo Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Karen Biggs likes to serve this dish over rice or with slices of hearty bread. Add a tossed salad and it's a meal. Prep and Cook Time: 35 minutes. Ingredients:
2 tablespoons olive oil |
1 onion (6 oz.), peeled and chopped |
about 1 teaspoon salt |
4 cloves garlic, peeled and minced |
1/4-1/2 teaspoon hot chile flakes |
2 carrots (6 to 8 oz. total), peeled and chopped |
4 roma tomatoes (12 oz. total), seeded and chopped |
2 cans (15 oz. each) artichoke hearts, drained, rinsed, and quartered |
1 can (15 oz.) garbanzos, drained and rinsed |
2 cans (15 oz. each) reduced-sodium chicken broth |
1 tablespoon chopped fresh sage |
1 teaspoon lemon juice |
pepper |
Directions:
1. 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.
2. Season with sage, lemon juice, salt, and pepper to taste. Ladle into bowls.
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