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Artichoke and Chickpea Stew

"An extraordinarily savory, hearty stew this is dead easy to make."

Ingredients :

2 tablespoons olive oil
1 medium yellow onion, chopped
6 cloves garlic, minced
1/eight teaspoon red pepper flakes
2 carrots, chopped
four medium roma (plum) tomatoes, chopped
1 (15 ounce) can artichoke hearts, drained and quartered
1 (15.Five ounce) can garbanzo beans, drained
1 quart low-sodium fowl broth
1 tablespoon chopped clean sage
1 teaspoon lemon juice
salt and pepper to flavor

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H

Heat oil in a large pot over medium heat, cook the onion till translucent. Stir within the garlic and chili flakes; prepare dinner till the garlic has begun to melt, about 1 minute. Add the carrots, tomatoes, artichokes, garbanzo beans, and chicken broth. Bring to a boil over medium-excessive warmness, then reduce warmness to low and simmer until the carrots are smooth.
Season with sage, lemon juice, salt, and pepper to taste. Cook for five to ten minutes more to meld the flavors.

Notes :

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