Artichoke And Garbanzo Stew - cooking recipe

Ingredients

1 -2 tablespoon olive oil
1 onion, peeled and chopped (6oz)
1 teaspoon salt
4 garlic cloves, peeled and minced
1/4 - 1/2 teaspoon red chili pepper flakes
2 carrots, peeled and chopped (6-8oz)
1 roma tomatoes, seeded and chopped (12oz) or (14 1/2 ounce) can diced tomatoes, drained
2 (15 ounce) cans artichoke hearts, drained, rinsed, and quartered
1 (15 ounce) can garbanzo beans, drained and rinsed
2 (15 ounce) cans reduced-sodium chicken broth or (15 ounce) cans vegetable broth
1 tablespoon fresh sage, chopped
1 teaspoon fresh lemon juice
salt, to taste
black pepper, to taste

Preparation

Set a 4-to 6 quart pot over medium high heat.
Add oil, onion and 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 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.
For Vegan/Vegetarian do not use the chicken broth option.