Artichoke and Chickpea Stew

Name: Artichoke and Chickpea Stew
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 425 grams artichoke hearts, drained and quartered; 439 grams garbanzo beans, drained; 2 carrots, chopped; 1 Tbsp chopped fresh sage; 6 cloves garlic, minced; 1 teaspoon lemon juice; 946 milliliters low-sodium chicken broth; 2 Tbsps olive oil; 0 teaspoons red pepper flakes; 4 mediums roma (plum) tomatoes, chopped; 4 servings salt and pepper to taste; 1 medium yellow onion, chopped

Artichoke and Chickpea Stew is a gluten free, dairy free, and vegetarian recipe with 4 servings. This recipe covers 20% of your daily requirements of vitamins and minerals. This main course has 357 calories, 13g of protein, and 20g of fat per serving. 56 people found this recipe to be tasty and satisfying. If you have onion, lemon juice, carrots, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Heat oil in a large pot over medium heat, cook the onion until translucent. Stir in the garlic and chili flakes; cook until the garlic has begun to soften, about 1 minute.

Ingredients you will need

Red Pepper Flakes

Garlic

Onion

Cooking Oil

Equipment you will use

Pot

Add the carrots, tomatoes, artichokes, garbanzo beans, and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the carrots are tender.

Ingredients you will need

Chickpeas