Submitted by: Kathy Morey
Recipe by: Karen Biggs/Sunset Magazine/December 2005 issue
Servings: 4 – 6
I tried this recipe which appeared in a recent issue of Sunset magazine, changing it to make it vegan and using vegetable broth for sautéing instead of oil. It was so delicious that there wasn’t a scrap left over and my husband couldn’t stop praising the dish. I was able to find baby canned artichoke hearts which are especially tender.
2 tablespoons olive oil, (or sauté in liquid)
1 onion (6 oz.) peeled and chopped
1 teaspoon salt
4 cloves garlic, peeled and minced
1/4 teaspoon hot chile flakes (1/4 – 1/2 tsp.)
2 carrots (6 to 8 oz. total), peeled and chopped
4 Roma tomatoes (12 oz. total) seeded and chopped
2 15 oz. cans artichoke hearts, drained, rinsed and quartered
15 ounces garbanzo beans, canned, drained and rinsed
2 15 oz. cans vegetable broth
1 tablespoon chopped fresh sage
1 teaspoon lemon juice
Pepper
1. Set a 4- to 6-quart pan over medium-high heat. Add oil (or a small amount of liquid), 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 vegetable broth. Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes.
2. Season with sage, lemon juice, salt, and pepper to taste. Ladle into bowls.