Recipe of Spanish Chickpea Stew With Roasted Peppers

Artichoke And Chickpea Stew

Next is the chickpea stew.

Recipe Summary Artichoke And Chickpea Stew

An extremely savory, hearty stew that is dead easy to make.

Ingredients | Spanish Chickpea Stew With Roasted Peppers

2 tablespoons olive oil

1 medium yellow onion, chopped

6 cloves garlic, minced

⅛ 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.

Info | Spanish Chickpea Stew With Roasted Peppers

prep: 30 mins cook: 30 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Artichoke And Chickpea Stew

Soups, Stews and Chili Recipes, Stews,