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

1. 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.
2. Add garlic and chili flakes, and cook 1-2 minutes.
3. 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.
4. Season with sage and lemon juice; add salt and pepper to taste.
5. 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.)