artichoke and chickpea stew
Recipes
Soups & Salads
Artichoke and Chickpea Stew
A Mediterranean-style vegan stew with artichokes, chickpeas, and aromatic spices. Nutty, tangy, and satisfying for plant-based palates.
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.
