• 4servings
  • 30minutes
  • 308calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 medium yellow onion, chopped

  3. 6 cloves garlic, minced

  4. 1/8 teaspoon red pepper flakes

  5. 2 carrots, chopped

  6. 4 medium roma (plum) tomatoes, chopped

  7. 1 (15 ounce) can artichoke hearts, drained and quartered

  8. 1 (15 1/2 ounce) can garbanzo beans, drained

  9. 1 quart low-sodium chicken broth

  10. 1 tablespoon chopped fresh sage

  11. 1 teaspoon lemon juice

  12. salt and pepper to taste

Instructions Jump to Ingredients ↑

  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.


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