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Ingredients
- 1/4 cup olive oil
- 2 medium yellow onion, chopped
- 12 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 4 carrots, chopped
- 8 medium roma (plum) tomatoes, chopped
- 2 (15 ounce) cans artichoke hearts, drained and quartered
- 2 (15.5 ounce) cans garbanzo beans, drained
- 8 cups low-sodium chicken broth
- 2 tablespoons chopped fresh sage
- 2 teaspoons lemon juice
- salt and pepper to taste
- lentils; use probably 3/4 C for 8-servings
Details
Preparation
Step 1
NOTES:
First, I doubled the amount of artichokes and put more chickpeas compared to the amount of water. Also I didnt have chili flakes so I used hot chili powder, and I didn't put sage. And b/c I wanted to thicken up the stew a bit, i tossed in a 1/4-1/2 cup of lentils. And I added more lemon juice. And I used a vegetable boullion cube. It came out really tasty! the taste of artichokes with the lemon and tomatoes and chickpeas and chili, really good.
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