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Categories:
olive oil onion salt garlic hot chile carrots tomatoes hearts garbanzos chicken broth fresh sage lemon juice pepper
Viewed: 83 - Published at: 9 years agoIngredients
- 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
Method
- Set a 4- to 6-quart pan over medium-high heat. Add oil, onion, and 1 teaspoon salt. Stir often until onion becomes translucent, about 3 minutes. Add garlic and chile flakes. Stir until garlic softens, 1 to 2 minutes. Add carrots, tomatoes, artichoke hearts, garbanzos, and chicken broth. Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes.
- Season with sage, lemon juice, salt, and pepper to taste. Ladle into bowls.
