Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Birthdays
More Recipes Like This
Chickpea and Eggplant Stew
Big Bear Stew
Warm Heart Stew
Summer Zucchini Stew
Chickpea Cauliflower Curry
MORE
Top Related Articles
How to Cook an Artichoke (Video)
Thickening Soups
Make It a Cold One
Vegetables with Pizzazz
Making Stock
Cooking Questions: Soup
Argo Tips
Carrots Are Tops
Cold Summer Soups
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Related Collections
Canned Garbanzo Beans
Canned Beans and Peas
Artichoke
Canned Food Recipes
Carrot
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Artichoke and Chickpea Stew
SUBMITTED BY:
Stellar Jay
"An extremely savory, hearty stew that is dead easy to make."
RECIPE RATING:
Read Reviews
(23)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
30 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons olive oil
1 medium yellow onion, chopped
6 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 carrots, chopped
4 medium roma (plum) tomatoes, chopped
1 (15 ounce) can artichoke hearts, drained and quartered
1 (15.5 ounce) can garbanzo beans, drained
1 quart low-sodium chicken broth
1 tablespoon chopped fresh sage
1 teaspoon lemon juice
salt and pepper to taste
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
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.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Jul. 26, 2006 by Katherine
X
Full Review
Katherine
Jul. 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.
Was this review helpful?
[
YES
]
12 users found this review helpful
This was very good. I added more lemon juice than called for (1-2 Tbs) and added about a cup...
MORE
MORE
Reviewed on Sep. 17, 2006 by blinkinglemon
X
Full Review
blinkinglemon
Sep. 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.
Was this review helpful?
[
YES
]
11 users found this review helpful
More of a soup than a stew, but a good combo, and an easy easy meal to make. It's all going to...
MORE
MORE
Reviewed on Dec. 25, 2006 by Prakash
X
Full Review
Prakash
Dec. 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.
Was this review helpful?
[
YES
]
6 users found this review helpful
I really liked this recipe, but I changed a few things. First, I doubled the amount of...
MORE
MORE
Reviewed on Sep. 19, 2007 by
Joc
X
Full Review
Joc
Sep. 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!
Was this review helpful?
[
YES
]
4 users found this review helpful
This is incredibly delicious! Instead of fresh tomatoes, I used a large can of whole tomatoes,...
MORE
MORE
Reviewed on Jun. 12, 2007 by
LILRED7
X
Full Review
LILRED7
Jun. 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.
Was this review helpful?
[
YES
]
4 users found this review helpful
This has a wonderful flavor. I doubled the lemon juice as suggested. I also left out the red...
MORE
MORE
Reviewed on Oct. 30, 2007 by Danielle
X
Full Review
Danielle
Oct. 30, 2007
This turned out great. I used leeks instead of onion, added 1/2 cup lentils, and more lemon juice.
Was this review helpful?
[
YES
]
2 users found this review helpful
This turned out great. I used leeks instead of onion, added 1/2 cup lentils, and more lemon...
MORE
MORE
Reviewed on Apr. 5, 2007 by lfried01
X
Full Review
lfried01
Apr. 5, 2007
Thanks to the other reviews, I didn't use a quart of liquid and instead used a can of vegetable broth. Was delicious. Other little modifications - added some rice, omitted sage and instead used some poultry seasoning. Will make again.
Was this review helpful?
[
YES
]
2 users found this review helpful
Thanks to the other reviews, I didn't use a quart of liquid and instead used a can of...
MORE
MORE
Reviewed on Jan. 24, 2008 by
3doxiesmom
X
Full Review
3doxiesmom
Jan. 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!
Was this review helpful?
[
YES
]
1 user found this review helpful
Unbelievably easy and SO delish!!! I used marinated (in the small 6 0z jars) artichokes, and I...
MORE
MORE
Reviewed on Jan. 25, 2007 by
Christina W.
X
Full Review
Christina W.
Jan. 25, 2007
Easy to make and good flavor. Definitely more of a soup than a stew - next time I think I would use less broth to make it thicker.
Was this review helpful?
[
YES
]
1 user found this review helpful
Easy to make and good flavor. Definitely more of a soup than a stew - next time I think I...
MORE
MORE
Reviewed on Jan. 14, 2007 by THYMEFORME
X
Full Review
THYMEFORME
Jan. 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.
Was this review helpful?
[
YES
]
1 user found this review helpful
We loved this. I would describe it as a soup, not a stew. Broth was thickened just right...
MORE
MORE