Artichoke and Chickpea Stew

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

Step: 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.

Step: 2

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

Per Serving: 308 calories; protein 13.3g; carbohydrates 47.1g; fat 8.6g; cholesterol 3.2mg; sodium 1383.5mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.