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Artichoke and Garbanzo Stew

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“Found this in Sunset magazine. It says it's good over rice or with slices of hearty bread. Add a tossed salad and it's a meal.”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Set a 4-to 6 quart pot over medium high heat.
  2. Add oil, onion and salt. Stir often until onion becomes translucent, about 3 minutes.
  3. Add garlic and chile flakes. Stir until garlic softens, 1 to 2 minutes.
  4. Add carrots, tomatoes, artichoke hearts, garbanzos, and broth.
  5. Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes.
  6. Season with sage, lemon juice, salt and pepper to taste.
  7. For Vegan/Vegetarian do not use the chicken broth option.

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