Lemony Chickpea Stew With Pasta and Artichokes - Ellie Krieger

Name: Lemony Chickpea Stew With Pasta and Artichokes - Ellie Krieger
Ingredients: 2 15 oz cans chickpeas, no salt added, drained and rinsed; 4 cups low-sodium chicken broth or vegetable broth; 3 tablespoons fresh lemon juice, or more as needed; 2 tablespoons extra-virgin olive oil; 1 medium onion, diced; 1 medium carrot, diced; 2 cloves garlic, minced; 1 sprig fresh rosemary; 1/2 teaspoon kosher salt, or more as needed; 1/4 teaspoon freshly ground black pepper; 1/2 cup small whole-wheat pasta, such as elbows or small shells; 2 cups frozen artichoke hearts, thawed and cut into bite-size pieces; 2 cups lightly packed baby spinach leaves, coarsely chopped