An extremely savory, hearty stew that is dead easy to make.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Season with sage, lemon juice, salt, and pepper to taste. Cook for 5 to 10 minutes more to meld the flavors.

Nutrition Facts

308.2 calories; 13.3 g protein; 47.1 g carbohydrates; 3.2 mg cholesterol; 1383.5 mg sodium. Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/25/2006
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 used hot chili powder and I didn't put sage. And b/c I wanted to thicken up the stew a bit i tossed in a 1/4-1/2 cup of lentils. And I added more lemon juice. And I used a vegetable boullion cube. It came out really tasty! the taste of artichokes with the lemon and tomatoes and chickpeas and chili really good. Read More
(40)

Most helpful critical review

Rating: 3 stars
12/18/2010
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. Read More
(5)
63 Ratings
  • 5 star values: 36
  • 4 star values: 19
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/25/2006
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 used hot chili powder and I didn't put sage. And b/c I wanted to thicken up the stew a bit i tossed in a 1/4-1/2 cup of lentils. And I added more lemon juice. And I used a vegetable boullion cube. It came out really tasty! the taste of artichokes with the lemon and tomatoes and chickpeas and chili really good. Read More
(40)
Rating: 5 stars
12/25/2006
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 used hot chili powder and I didn't put sage. And b/c I wanted to thicken up the stew a bit i tossed in a 1/4-1/2 cup of lentils. And I added more lemon juice. And I used a vegetable boullion cube. It came out really tasty! the taste of artichokes with the lemon and tomatoes and chickpeas and chili really good. Read More
(40)
Rating: 4 stars
09/17/2006
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 to enhance it a bit. I substituted rosemary to make it greek-ish like chicken rosamarina. I agree with Katherine's instincts to add some pasta orzo barley or something to thicken it a bit. If you are not vegetarian this would be awesome with some chicken thighs thrown in. Next time I will add a few sultanas - I think this is a good basic that could benefit from some added zing other than red peppers. I'll definitely make this again as I always seem to buy too many chick peas. Read More
(29)
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Rating: 4 stars
07/26/2006
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. Read More
(26)
Rating: 5 stars
06/12/2007
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 but is still hearty. It reminded me of a Thanksgiving dish. Read More
(16)
Rating: 5 stars
01/14/2007
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/calories; 1/2 tsp dried sage rather than fresh; 14.5 oz canned diced tomatoes (drained) rather than fresh. Using fat-free less sodium chicken broth it didn't need any additional salt or pepper. Thanks for a great new recipe. Read More
(16)
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Rating: 5 stars
09/19/2007
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! Read More
(13)
Rating: 5 stars
10/30/2007
This turned out great. I used leeks instead of onion added 1/2 cup lentils and more lemon juice. Read More
(11)
Rating: 5 stars
01/24/2008
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 at our house. GREAT for those watching their cholesterol - all wonderful ingredients with little or no cholesterol. Thanks for the recipe! Read More
(11)
Rating: 5 stars
01/29/2009
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 this time of year. My can of chickpeas was a little large but oh well.:) It turned out super good and I gave some to my sister who loved it and passed the recipe onto my mom who made it and also loved it. I added some quartered white mushrooms to the last bowl when I heated it up and they were super good so I may add them next time. I also cut back on the chicken stock as suggested by other reviewers. I found it didn't make a lot so next time I will double the recipe. Read More
(11)
Rating: 3 stars
12/18/2010
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. Read More
(5)