Drain and rinse the chick peas in a large colander and put one cup of them in a food processor, leaving the rest in the colander.
Roughly chop the garlic and the anchovies and add them and the broth to the chickpeas in the food processor. Process until smooth.
Cook pasta until tender but firm, about 8 minutes. Add the spinach to the same pot and return to a boil. Turn heat down to medium-low and remove from heat. Drain the pasta and spinach in the colander with the chickpeas in it. (This will heat the chickpeas up a bit.)
While pasta and spinach are draining, put the contents of the food processor in the pot that the pasta cooked in and return it to the heat. Heat the mixture for 1-2 minutes stirring constantly. Stir in pasta, spinach, remaining chick peas and lemon rind. Combine thoroughly.
Serve with a drizzle of olive oil, lots of fresh ground pepper and a little salt.
This recipe is based on one I found in "Anne Lindsay's New Light Cooking". I've increased the garlic and anchovies and modified the instructions as the original technique didn't make for a very warm dish.
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|Serving Size: 1 Serving (353g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 110 (14%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 30.4mg||9 %|
|Sodium 191.1mg||7 %|
|Potassium 2199.5mg||58 %|
|Total Carbohydrate 132.2g||39 %|
|Dietary Fiber 33.1g||133 %|
|Sugars, other 99.1g|
|Protein 42.6g||61 %|
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Calories per serving: 787
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