Artichoke And Garbanzo Stew


    2 teaspoons olive oil
    1 onion (6 oz.), peeled and chopped
    About 1 teaspoon salt
    4 cloves garlic, peeled and minced
    1/4-1/2 teaspoon hot chile flakes
    4 Roma tomatoes (12 oz. total), seeded and chopped
    1 can (15 oz. ) artichoke hearts, drained, rinsed, and quartered
    1 can (15 oz.) garbanzos, drained and rinsed
    2 cans (15 oz. each) reduced-sodium chicken broth
    2 cups rotini pasta cooked or 9 oz package tortillini
    1 teaspoon Italian seasoning
    1 teaspoon lemon juice


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