Artichoke and Garbanzo Stew Recipe – Sunset Magazine

Ingredients

• 2 tablespoons olive oil
• 1 onion (6 oz.), peeled and chopped
• About 1 teaspoon salt
• 4 cloves garlic, peeled and minced
• 1/4-1/2 teaspoon hot chile flakes
• 2 carrots (6 to 8 oz. total), peeled and chopped
• 4 Roma tomatoes (12 oz. total), seeded and chopped
• 2 cans (15 oz. each) artichoke hearts, drained, rinsed, and quartered
• 1 can (15 oz.) garbanzos, drained and rinsed
• 2 cans (15 oz. each) reduced-sodium chicken broth
• 1 tablespoon chopped fresh sage
• 1 teaspoon lemon juice
• Pepper