Artichoke and Garbanzo Stew

Total Time
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


  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

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.

PaulaG February 02, 2011

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!

Maito October 12, 2007

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.

FLKeysJen September 25, 2007