Artichoke and Garbanzo Stew

Ingredients

  • 2 Tbsp olive oil
  • 1 large onion chopped
  • 1 tsp salt
  • 4 cloves garlic minced
  • 1/4 - 1/2 tsp. red chili flakes
  • 2 carrots (6-8 ounces total), chopped
  • 1 can diced tomatoes
  • 2 cans (15 ounces) artichoke hearts (Trader Joe's are good), drained
  • and quartered
  • 1 can (15 ounces) garbanzo beans, drained and rinsed
  • 2 15-oz cans vegetable broth (or 4 cups)
  • 1 Tbsp chopped fresh sage (or about 1/2 tsp dried)
  • 1 tsp lemon juice (I tend to use about 1/2 of a fresh lemon)

Directions

  • In 4-6 quart pot heat oil over medium heat. Add onion and 1 tsp salt and stir until onion becomes translucent, about 3 minutes.
  • Add garlic and chili flakes, and cook 1-2 minutes.
  • Add carrots, tomatoes, artichoke hearts, garbanzos and broth. Bring to boil, then reduce heat and simmer with cover on about 20 minutes, until carrots tender.
  • Season with sage and lemon juice; add salt and pepper to taste.
  • Serve over hot cooked rice (or, add 1-2 cups water and 1/2 -1 cup rice in step 3. Cook until rice is done, maybe 25-30 minutes.)