Artichoke And Chickpea Stew
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Olive Oil1 medium
Yellow Onion (chopped)6 cloves
Garlic (minced)1 tsp
Red Pepper Flake1 tbsp
Sage (chopped fresh)1 tsp
Lemon Juice1
SaltDirections:
1
Heat oil in a large pot over medium heat, cook the onion until translucent
2
Stir in the garlic and chili flakes; cook until the garlic has begun to soften, about 1 minute
3
Add the carrots, tomatoes, artichokes, garbanzo beans, and chicken broth
4
Bring to a boil over medium-high heat, then reduce heat to low and simmer until the carrots are tender
5
Season with sage, lemon juice, salt, and pepper to taste
6
Cook for 5 to 10 minutes more to meld the flavors