- Fatfree Vegan Recipes - https://fatfreevegan.com -

Artichoke and Garbanzo Stew

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

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.

Please follow and like us: