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.
Sunset DECEMBER 2005
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.
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