Polenta With Lemony Asparagus And Chickpeas

Ingredients

Polenta

2 1/4 cups water

2 cups vegetable broth or “no-chicken” broth

1 cup polenta

2 teaspoons minced garlic

1 teaspoon dried basil

Chickpeas

1/2 medium onion, chopped fine

2 cloves garlic, minced

1 1/2 cups cooked chickpeas (or canned, drained and rinsed)

1/2 cup vegetable broth or “no-chicken” broth

1/2 teaspoon dried basil

1/4 teaspoon freshly ground black pepper

1 teaspoon lemon zest (peel), freshly grated

1 teaspoon lemon juice

1 teaspoon arrowroot or cornstarch

1/4 cup water

Asparagus

12 ounces asparagus, ends trimmed and stalks cut into 1 1/2-inch pieces

1 teaspoon lemon peel, freshly grated

lemon juice, to taste

coarse or flaky salt (such as Maldon), to taste

4 teaspoons pine nuts (lightly toasted)

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