Get access to everything we publish when you sign up for Outside+ Join today!.
If you double the recipe, you can have an excellent lunch served at room temperature the next day.
In medium skillet, heat 1 tablespoon oil over medium-low heat. Add onion and celery and cook, stirring often, until softened, about 8 minutes.
Add garlic and cook, stirring, 2 minutes. Stir in chickpeas, artichoke hearts, tomatoes, broth and salt and cook, stirring occasionally, until mixture is warmed through and flavors have blended, about 4 minutes.
Remove pan from heat. Stir in lemon juice, rosemary, pepper and remaining 1 teaspoon oil. Taste and add more salt if necessary. Serve warm.
- Calories 368
- Carbohydrate Content 64 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 15 g
- Protein Content 14 g
- Saturated Fat Content 1 g
- Sodium Content 994 mg
- Sugar Content 0 g