The inspiration for this dish came from a fava bean and chicken stew I saw in one of my Mediterranean cookbooks. I really wanted to make the stew, but didn't have any so I substituted lima beans. I thought it needed some more veggies, so I added in a few marinated artichoke hearts and a can of diced tomatoes, both things I just happened to have on hand. The stew came out really well and it has now become one of my favorite, easy, go-to meals when I want something hearty with as little prep as possible.
For a vegetarian version, you can leave out the chicken, reduce simmering time to 10 minutes and serve over quinoa for a complete, healthy meal.
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