Artichoke And Garbanzo Stew

• 2 tablespoons olive oil
• 1 onion (6 oz.), peeled and chopped
• About 1 teaspoon salt
• 4 cloves garlic, peeled and minced
• 1/4-1/2 teaspoon hot chile flakes
• 2 carrots (6 to 8 oz. total), peeled and chopped
• 4 Roma tomatoes (12 oz. total), seeded and chopped
• 2 cans (15 oz. each) artichoke hearts, drained, rinsed, and quartered
• 1 can (15 oz.) garbanzos, drained and rinsed
• 2 cans (15 oz. each) reduced-sodium chicken broth
• 1 tablespoon chopped fresh sage
• 1 teaspoon lemon juice
• Pepper

1. Set a 4- to 6-quart pan over medium-high heat. Add oil, onion, and 1 teaspoon 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 chicken broth. Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes.
2. Season with sage, lemon juice, salt, and pepper to taste. Ladle into bowls.

olive oil, onion, salt, garlic, hot chile, carrots, tomatoes, hearts, garbanzos, chicken broth, fresh sage, lemon juice, pepper

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