6 chickpea artichoke heart stew Recipes

olive oil, yellow onion, chopped, garlic, minced, red pepper flakes, carrots, chopped, roma (plum) tomatoes, chopped, artichoke hearts, drained and quartered, garbanzo beans, drained, low-sodium chicken broth, chopped fresh sage, lemon juice, salt and pepper to taste

water, uncooked whole wheat couscous, onion, chopped, olive oil, garlic cloves, minced, garbanzo beans or chickpeas, rinsed and drained, no-salt-added stewed tomatoes, cut up, water-packed artichoke hearts, rinsed, drained and chopped, greek olives, coarsely chopped, lemon juice, dried oregano, pepper, cayenne pepper

water or 4 cups vegetable stock, onions, chopped (about 1 1/2 cups), garlic cloves, minced or pressed, olive oil, turmeric, sweet paprika, red potatoes (about 4 cups) or 4 medium white potatoes, cut into 1/2 inch cubes (about 4 cups), fresh rosemary (1 tsp. ground dried ), leaves fresh sage, minced (1/2 tsp. dried ), pureed winter squash, drained cooked chickpeas (two 15-oz. cans), drained artichoke hearts, quartered (1 14 oz. can), salt & fresh ground pepper, lemon wedge (optional), grated pecorino cheese (optional) or parmesan cheese (optional)

red potatoes, frozen artichoke hearts (i use bird s eye), chickpeas (or larger as desired), extra virgin olive oil, lemon, water, ground cumin, paprika, cayenne pepper (or to taste), salt and black pepper