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Lemony Chickpea Stew with Pasta and Artichokes
THE SEATTLE TIMES13Ingredients
45Minutes
380Calories
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Ingredients
US|METRIC
5 SERVINGS
- 30 oz. chickpeas (no-salt added, drained and rinsed)
- 4 cups low sodium chicken broth (or vegetable broth)
- 3 Tbsp. fresh lemon juice (or more as needed)
- 2 Tbsp. extra virgin olive oil
- 1 medium onion (diced)
- 1 medium carrot (diced)
- 2 cloves garlic (minced)
- 1 sprig fresh rosemary
- 1/2 tsp. kosher salt (or more as needed)
- 1/4 tsp. freshly ground black pepper
- 1/2 cup elbows (small whole-wheat pasta, such as, or small shells)
- 2 cups frozen artichoke hearts (thawed and cut into bite-size pieces)
- 2 cups baby spinach leaves (lightly packed, coarsely chopped)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium870mg36% |
| Potassium830mg24% |
| Protein17g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber14g56% |
| Sugars3g |
| Vitamin A60% |
| Vitamin C35% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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