Lemony Chickpea Stew With Pasta and Artichokes | Oregonian Recipes

Ingredients

• Two (15-ounce) cans no-salt added chickpeas, 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