Artichoke and Chickpea Stew recipe

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Ingredients

2 tablespoons olive oil
1 medium yellow onion, chopped
6 cloves garlic, minced
⅛ 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

Nutrition Info

308.2 calories
carbohydrate: 47.1 g
cholesterol: 3.2 mg
fat: 8.6 g
fiber: 11 g
protein: 13.3 g
saturatedFat: 1.4 g
servingSize: -
sodium: 1383.5 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

An extremely savory, hearty stew that is dead easy to make.

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