By Veronique Eichler

Lemony Chickpea Stew With Pasta and Artichokes - Ellie Krieger

Ingredients

6 servings

2 x 15 ozcans chickpeas no salt added

drained and rinsed

4 cupslow-sodium chicken broth

or vegetable broth

3 tablespoonsfresh lemon juice

or more as needed

2 tablespoonsextra-virgin olive oil

1onion

medium, diced

1carrot

medium, diced

2cloves garlic

minced

1 sprigfresh rosemary

½ teaspoonkosher salt

or more as needed

¼ teaspoonfreshly ground black pepper

½ cupwhole-wheat pasta

small, such as elbows or small shells

2 cupsfrozen artichoke hearts

thawed and cut into bite-size pieces

2 cupsbaby spinach leaves

lightly packed, coarsely chopped

Instructions