Recipe by Stellar Jay
"An extremely savory, hearty stew that is dead easy to make."
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yellow onion, chopped
red pepper flakes
roma (plum) tomatoes, chopped
1 (15 ounce) can
artichoke hearts, drained and quartered
1 (15.5 ounce) can
garbanzo beans, drained
low-sodium chicken broth
chopped fresh sage
salt and pepper to taste
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.
Flavorful, but definitely more of a soup. The carrots added a nice firm chunky texture that was needed. The colors were pretty. The artichoke overwhelmed the flavors in the soup though.
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.
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.
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.
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.
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!
I love artichokes and just knew I had to try this when I read it. I used a 398ml can of diced tomatoes (liquid and all) instead of the specified tomatoes as I didn't think they'd taste as good this time of year. My can of chickpeas was a little large, but oh well. :) It turned out super good and I gave some to my sister who loved it and passed the recipe onto my mom who made it and also loved it. I added some quartered white mushrooms to the last bowl when I heated it up and they were super good, so I may add them next time. I also cut back on the chicken stock as suggested by other reviewers. I found it didn't make a lot, so next time I will double the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke and Chickpea Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 78
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