Artichoke and Chickpea Stew Recipe

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.

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