Skip to main content New this month
Get the Allrecipes magazine

Artichoke and Chickpea Stew

Rated as 4.43 out of 5 Stars

"An extremely savory, hearty stew that is dead easy to make."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 308 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large pot over medium heat, cook the onion until translucent. Stir in the garlic and chili flakes; cook until the garlic has begun to soften, about 1 minute. Add the carrots, tomatoes, artichokes, garbanzo beans, and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the carrots are tender.
  2. Season with sage, lemon juice, salt, and pepper to taste. Cook for 5 to 10 minutes more to meld the flavors.

Nutrition Facts


Per Serving: 308 calories; 8.6 g fat; 47.1 g carbohydrates; 13.3 g protein; 3 mg cholesterol; 1384 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 49
  1. 63 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I really liked this recipe, but I changed a few things. First, I doubled the amount of artichokes and put more chickpeas compared to the amount of water. Also I didnt have chili flakes so I u...

Most helpful critical review

Flavorful, but definitely more of a soup. The carrots added a nice firm chunky texture that was needed. The colors were pretty. The artichoke overwhelmed the flavors in the soup though.

Most helpful
Most positive
Least positive
Newest

I really liked this recipe, but I changed a few things. First, I doubled the amount of artichokes and put more chickpeas compared to the amount of water. Also I didnt have chili flakes so I u...

More of a soup than a stew, but a good combo, and an easy easy meal to make. It's all going to come down to the quality of your stock, so if you truly use low-sodium chicken broth, be prepared t...

This was very good. I added more lemon juice than called for (1-2 Tbs) and added about a cup and a half of cooked cheese tortellini at the very end. I will be making it again.

This has a wonderful flavor. I doubled the lemon juice as suggested. I also left out the red pepper flakes. I didn't have sage so I substituted it with rosemary. This is not thick, like a stew ...

We loved this. I would describe it as a soup, not a stew. Broth was thickened just right from the starch in the chickpeas. Made very few changes: 2 tsp, not Tbsp of oil to reduce fat/calorie...

This is incredibly delicious! Instead of fresh tomatoes, I used a large can of whole tomatoes, and made the broth using the juice drained from the can and chicken oxo. Perfect!

I love artichokes and just knew I had to try this when I read it. I used a 398ml can of diced tomatoes (liquid and all) instead of the specified tomatoes as I didn't think they'd taste as good t...

Unbelievably easy and SO delish!!! I used marinated (in the small 6 0z jars) artichokes, and I think it gave a great flavor. Fantastic mix of fresh ingredients. This will become a weekly meal ...

This turned out great. I used leeks instead of onion, added 1/2 cup lentils, and more lemon juice.