Hearty Chickpea and Artichoke Stew

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion
• 4 clove garlic
• 2 medium carrots
• 2 celery stalks
• 28 oz canned diced tomatoes
• 4 cup vegetable broth
• 2 can canned chickpeas
• 14 oz canned artichoke hearts
• 1 tsp dried oregano
• 1 bay leaf
• ¾ tsp salt
• ½ tsp black pepper
• ¼ cup fresh parsley (optional)

Steps

1. Dice the onion, mince the garlic, slice the carrots into rounds, and chop the celery.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
3. Add minced garlic and cook for 1 minute more until fragrant.
4. Stir in diced tomatoes (undrained), vegetable broth, drained and rinsed chickpeas, drained artichoke hearts, oregano, bay leaf, salt, and pepper.
5. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, allowing flavors to meld.
6. Remove the bay leaf. Taste and adjust seasonings as needed.
7. Ladle into bowls and garnish with fresh parsley, if desired.