Artichoke and Garbanzo Stew

Total Time
30mins
Prep 15 mins
Cook 15 mins

Found this in Sunset magazine. It says it's good over rice or with slices of hearty bread. Add a tossed salad and it's a meal.

Ingredients Nutrition

Directions

  1. Set a 4-to 6 quart pot over medium high heat.
  2. Add oil, onion and salt. Stir often until onion becomes translucent, about 3 minutes.
  3. Add garlic and chile flakes. Stir until garlic softens, 1 to 2 minutes.
  4. Add carrots, tomatoes, artichoke hearts, garbanzos, and broth.
  5. Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes.
  6. Season with sage, lemon juice, salt and pepper to taste.
  7. For Vegan/Vegetarian do not use the chicken broth option.
Most Helpful

5 5

This is excellent and really hit the spot on a cold winter evening. I was a little shy with the artichoke hearts but other than that made as per recipe. It was served with a hearty cornbread for warming meal.

5 5

Yum! Delicious and healthy soup. Nice balance of flavors. I forgot to get sage, so I substituted parsley. I also added 1/2 tsp of ground coriander. This is a keeper!

5 5

Everything on my wish list...quick, easy, ingredients that I always have anyway, healthy and FLAVORFUL thanks to a nice combo of red pepper, sage and lemon. It's more of a soup than a stew since it's basically ingredients in a liquid broth. I made a half recipe and over rice it serves four people.