Artichoke and Chickpea Stew

By á-228

Vegetarian stew; sent this recipe to Nancy & it was a hit.

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

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.