Artichoke and Chickpea Stew

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 6 cloves garlic, minced
• 1/8 teaspoon red pepper flakes
• 2 carrots, chopped
• 4 medium roma (plum) tomatoes, chopped
• 1 (15 ounce) can artichoke hearts, drained and quartered
• 1 (15.5 ounce) can garbanzo beans, drained
• 1 quart low-sodium chicken broth
• 1 tablespoon chopped fresh sage
• 1 teaspoon lemon juice
• Salt and pepper to taste

Directions

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. 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.

Season with sage, lemon juice, salt, and pepper to taste. Cook for 5 to 10 minutes more to meld the flavors.