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Artichoke and Garbanzo Stew





Yields
Makes 4 to 6 servings

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.

 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
Step 1
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.

Step 2
2

Season with sage, lemon juice, salt, and pepper to taste. Ladle into bowls.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories167
% Daily Value *
Total Fat 5.9g8%

Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 765mg34%
Total Carbohydrate 22g8%

Dietary Fiber 4.9g18%
Protein 7.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.