Artichoke And Garbanzo Stew

• 1 -2 tablespoon olive oil
• 1 onion, peeled and chopped (6oz)
• 1 teaspoon salt
• 4 garlic cloves, peeled and minced
• 1/4 - 1/2 teaspoon red chili pepper flakes
• 2 carrots, peeled and chopped (6-8oz)
• 1 roma tomatoes, seeded and chopped (12oz) or (14 1/2 ounce) can diced tomatoes, drained
• 2 (15 ounce) cans artichoke hearts, drained, rinsed, and quartered
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 2 (15 ounce) cans reduced-sodium chicken broth or (15 ounce) cans vegetable broth
• 1 tablespoon fresh sage, chopped
• 1 teaspoon fresh lemon juice
• salt, to taste
• black pepper, to taste

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.

olive oil, onion, salt, garlic, red chili pepper, carrots, roma tomatoes, hearts, garbanzo beans, chicken broth, fresh sage, lemon juice, salt, black pepper

Taken from www.food.com/recipe/artichoke-and-garbanzo-stew-225253 (may not work)