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.

Yield: Makes 4 to 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 167
  • Calories from fat: 32%
  • Protein: 7.5g
  • Fat: 5.9g
  • Saturated fat: 0.7g
  • Carbohydrate: 22g
  • Fiber: 4.9g
  • Sodium: 765mg
  • Cholesterol: 0.0mg


  • 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. 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. 2. Season with sage, lemon juice, salt, and pepper to taste. Ladle into bowls.
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