Artichoke and Chickpea Stew

This is a wonderful stew that I make a lot.

2 tablespoons olive oil

1 onion, chopped

6 cloves garlic, minced

1/8 teaspoon red pepper flakes

2 carrots, chopped

4 roma tomatoes, chopped

1 15 oz. can artichoke hearts, drained, and quartered

1 qt. chicken broth

1 can garbanzo beans, drained (I use dried beans)

1 tablespoon chopped fresh sage

1 teaspoon lemon juice

salt and pepper

Heat oil in a large pot over medium heat, cook the onion until translucent.  Stir in the garlic and pepper flakes.  Cook until the garlic has begun to soften, about 1 minute.  Add the carrots, tomatoes, artichokes, beans, and chicken broth.  Bring to a boil over medium 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 to allow flavors to blend.

I prefer to use my cast iron dutch oven for this recipe.  If you are using dried beans, remember to soak them overnight and cook till tender - about 40 minutes.