30 oz artichoke hearts rinsed drained quartered canned
2 carrots peeled chopped (6 to 8 oz. total)
30 oz chicken broth reduced-sodium canned
0.3 teaspoon chile flakes hot
1 tablespoon sage fresh chopped
15 oz garbanzos drained and rinsed canned
4 cloves garlic minced peeled
1 teaspoon juice of lemon
2 tablespoons olive oil
6 oz onion peeled chopped
6 servings bell pepper
4 roma tomatoes seeded chopped (12 oz. total)
1 teaspoon salt
Equipment
bowl
frying pan
ladle
Directions
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.
