Artichoke and Garbanzo Stew

Karen Biggs likes to serve this dish over rice or with slices of hearty bread. Add a tossed salad and it's a meal. Prep and Cook Time: 35 minutes.
Makes 4 to 6 servings


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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


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.

Created date

November 2005

Nutritional Information

Calories 167
Caloriesfromfat 32 %
Protein 7.5 g
Fat 5.9 g
Satfat 0.7 g
Carbohydrate 22 g
Fiber 4.9 g
Sodium 765 mg
Cholesterol 0.0 mg