Artichoke and Garbanzo Stew

Source: dLife

A hearty tomato, artichoke heart, and garbanzo bean stew.

Nutrition Facts
Makes 6 servings
Amount Per Serving
Calories	228.6
Total Carbs	33.2g
Dietary Fiber	14.6g
Sugars	5.3g
Total Fat	6.8g
Saturated Fat	1g
Unsaturated Fat	5.8g
Potassium	0mg
Protein	11g
Sodium	569.2mg
Dietary Exchanges 1 Fat, 1 Starch, 3 1/2 Vegetable
See the Detailed Nutritional Analysis
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2 tbsp olive oil
1 medium onions , peeled and chopped
1 tsp salt (about)
4 medium garlic cloves , peeled and minced
0.25 tsp hot red pepper flakes (up to 1/2 tsp to taste)
2 medium carrots , peeled and chopped
4 roma tomatoes , seeded and chopped
30 oz canned artichokes hearts, drained , rinsed and quartered
15 oz Beans, chickpea/garbanzo, unsalted, canned , drained and rinsed
30 oz low fat unsalted chicken broth
1 tbsp fresh sage , chopped
1 tsp fresh lemon juice
1 pinch black pepper

1 Pour oil in a medium pot and heat over medium high heat. Saute onion and 1 teaspoon salt for 3 minutes or until onion is tender.
2 Saute garlic and chile flakes 1 to 2 minutes.
3 Mix in carrots, tomatoes, artichokes, garbanzos, and chicken broth.
4 Let mixture boil, lower heat, place lid on pot, and simmer 15 minutes or until vegetables are fork tender.
5 Season mixture with sage, lemon juice, and pepper. Spoon mixture into a serving bowl.

This is great served over rice with bread to soak up the juices.