Recipe by Engrossed
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.
Top Review by PaulaG
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.
- 14.79-29.58 ml olive oil
- 1 onion, peeled and chopped (6oz)
- 4.92 ml salt
- 4 garlic cloves, peeled and minced
- 1.23-2.46 ml red chili pepper flakes
- 2 carrots, peeled and chopped (6-8oz)
- 4 roma tomatoes, seeded and chopped (12oz) or 411.06 g can diced tomatoes, drained
- 2 (850.48 g) can artichoke hearts, drained, rinsed, and quartered
- 425.24 g can garbanzo beans, drained and rinsed
- 2 (850.48 g) can reduced-sodium chicken broth or 2 (850.48 g) can vegetable broth
- 14.79 ml fresh sage, chopped
- 4.92 ml fresh lemon juice
- salt, to taste
- black pepper, to taste
Directions See How It's Made
- Set a 4-to 6 quart pot over medium high heat.
- Add oil, onion and 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 broth.
- Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes.
- Season with sage, lemon juice, salt and pepper to taste.
- For Vegan/Vegetarian do not use the chicken broth option.