Source: dLife

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

Servings

2 tbsp olive oil
1 medium onions , peeled and chopped
1 tsp salt
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 canned garbanzo beans (chickpeas), unsalted , 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.