Photo by Tom McCorkle for The Washington Post
This hearty, one-pot meal of chickpeas and pasta is studded with artichoke hearts and ribbons of spinach in a lovely lemony broth for a simple, nutritious meal with elegant flair.
Storage Notes: The stew can be stored covered and refrigerated for up to 3 days.
Place 1/2 cup chickpeas, 1/4 cup broth and the lemon juice into a medium bowl and mash will a fork until the mixture is fairly smooth.
Heat the oil in a large pot over medium heat until shimmering. Add the onion and carrot and cook, stirring, cook until the onion has softened but not browned, about 6 minutes. Add the garlic and cook, stirring, until fragrant, 1 more minute.
Add the remaining chickpeas, the remaining broth, the rosemary, salt and pepper. Bring to a boil, then reduce the heat to medium-low, cover and simmer for 10 minutes. Stir in the pasta, return to a boil, then reduce the heat to medium and cook, uncovered, stirring occasionally, until the pasta is al dente, about 6 minutes. Discard the rosemary sprig. Add the chickpea puree, then stir in the artichokes and the spinach and cook until the spinach is just wilted and the artichokes have warmed through, about 2 minutes. Taste and season with additional lemon juice and/or salt, if desired.
Makes 6 Servings
Per Serving: Calories: 290; Total Fat 7g (Saturated Fat 1g); Cholesterol 0mg; Sodium 230mg; Total Carbohydrates 45g; Dietary Fiber 12g; Protein 14g; Sugars 3g