Artichoke and Chickpea Stew

Ingredients

• 15 ounce artichoke hearts drained quartered canned
• 15.5 ounce garbanzo beans drained canned
• 2  carrots chopped
• 1 tablespoon sage fresh chopped
• 6 cloves garlic minced
• 1 teaspoon juice of lemon 
• 1 quart chicken broth low-sodium
• 2 tablespoons olive oil 
• 0.1 teaspoon pepper flakes red
• 4 medium roma tomatoes chopped plum
• 4 servings salt and pepper to taste
• 1 medium onion yellow chopped

Equipment

• pot

Directions

1. Heat oil in a large pot over medium heat, cook the onion until translucent. Stir in the garlic and chili flakes; cook until the garlic has begun to soften, about 1 minute.
2. Add the carrots, tomatoes, artichokes, garbanzo beans, and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the carrots are tender.
3. Season with sage, lemon juice, salt, and pepper to taste. Cook for 5 to 10 minutes more to meld the flavors.