Artichoke and Garbanzo Stew
Submittedby: 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 leftover 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.
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