Served as starter. Non-vegetarian dish. Speciality: Low Fat, Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs, Low Protein diet.

1-2 Tablespoon Olive Oil

1 Onion, peeled and chopped (6oz)

1 teaspoon Salt

4 Garlic Cloves, peeled and minced

1/4-1/2 teaspoon Red Chili Pepper Flakes

2 Carrots, peeled and chopped (6-8oz)

4 roma Tomatoes, seeded and chopped (12oz) or 1 (14 1/2 ounce) can diced Tomatoes, drained

2 (15 ounce) cans Artichoke Hearts, drained, rinsed, and quartered

1 (15 ounce) can Garbanzo Beans, drained and rinsed

2 (15 ounce) cans reduced-sodium Chicken Broth or Vegetable Broth

1 Tablespoon fresh Sage, chopped

1 teaspoon fresh Lemon Juice

Salt, to taste

Black Pepper, to taste

Set a 4-to 6 quart pot over medium high heat. Add oil, onion and salt. Stir often until onion becomes translucent, about 3 minutes. Add garlic and chile flakes. Stir until garlic softens, 1 to 2 minutes. Add carrots, tomatoes, artichoke hearts, garbanzos, and broth. Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes. Season with sage, lemon juice, salt and pepper to taste. For Vegan/Vegetarian do not use the chicken broth option.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4-6

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