Artichoke and Garbanzo Stew

Name: Artichoke and Garbanzo Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 850 grams cans each) artichoke hearts, drained, rinsed, and quartered; 2 carrots (6 to 8 oz. total), peeled and chopped; 850 grams cans each) reduced-sodium chicken broth; 0 teaspoons hot chile flakes; 1 Tbsp chopped fresh sage; 425 grams can garbanzos, drained and rinsed; 4 cloves garlic, peeled and minced; 1 teaspoon lemon juice; 2 Tbsps olive oil; 170 grams onion , peeled and chopped; 6 servings Pepper; 4 Roma tomatoes (12 oz. total), seeded and chopped; 1 teaspoon About salt

You can never have too many soup recipes, so give Artichoke and Garbanzo Stew It is a good option if you're following a gluten free, dairy free, and vegetarian diet. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Set a 4- to 6-quart pan over medium-high heat.

Equipment you will use

Frying Pan

Add oil, onion, and 1 teaspoon salt. Stir often until onion becomes translucent, about 3 minutes.

Ingredients you will need

Onion

Salt

Cooking Oil

Add garlic and chile flakes. Stir until garlic softens, 1 to 2 minutes.

Ingredients you will need

Red Pepper Flakes

Garlic

Add carrots, tomatoes, artichoke hearts, garbanzos, and chicken broth. Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes.

Ingredients you will need

Artichoke Hearts