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.
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
How to Make It
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.
Season with sage, lemon juice, salt, and pepper to taste. Ladle into bowls.