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 caloriescarbohydrate: 47.1 gcholesterol: 3.2 mgfat: 8.6 gfiber: 11 gprotein: 13.3 gsaturatedFat: 1.4 gservingSize: -sodium: 1383.5 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Artichoke and Chickpea Stew
Directions
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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.
Season with sage, lemon juice, salt, and pepper to taste. Cook for 5 to 10 minutes more to meld the flavors.