Artichoke and Chickpea Stew

This stew of artichoke hearts, chickpeas, and tomatoes, is seasoned with sage and lemon.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 308 Calories

Ingredients

• 1 teaspoon lemon juice
• 2 tablespoons olive oil
• salt and pepper to taste
• 2 carrots, chopped
• 6 cloves garlic, minced
• 1 tablespoon chopped fresh sage
• ⅛ teaspoon red pepper flakes
• 1 (15.5 ounce) can garbanzo beans, drained
• 1 medium yellow onion, chopped
• 1 (15 ounce) can artichoke hearts, drained and quartered
• 1 quart low-sodium chicken broth
• 4 medium roma (plum) tomatoes, chopped

Recipe Instructions

Step 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.

Step 2

Season with sage, lemon juice, salt, and pepper to taste. Cook for 5 to 10 minutes more to meld the flavors.