Step 1

1 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

Step 2

2 Heat the oil in a large pot over medium heat until shimmering

Step 3

3 Add the onion and carrot and cook, stirring, cook until the onion has softened but not browned, about 6 minutes

Step 4

4 Add the garlic and cook, stirring, until fragrant, 1 more minute

Step 5

5 Add the remaining chickpeas, the remaining broth, the rosemary, salt and pepper

Step 6

6 Bring to a boil, then reduce the heat to medium-low, cover and simmer for 10 minutes

Step 7

7 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

Step 8

8 Discard the rosemary sprig

Step 9

9 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

Step 10

10 Taste and season with additional lemon juice and/or salt, if desired