Polenta with Lemony Asparagus and Chickpeas

INGREDIENTS

1 1/2 tsp

Basil, dried

1 1/2 cups

Chickpeas, cooked canned

2 tsp

Garlic

2 cloves

Garlic

1 tsp

Lemon peel

1 tsp

Lemon zest peel

1/2

Onion, medium fine

2 1/2 cups

Vegetable broth or no chicken broth

1 tsp

Lemon juice

1 cup

Polenta coarse grind, coarse

1 tsp

Arrowroot or cornstarch

1/4 tsp

Black pepper, freshly ground

Salt such as maldon, coarse or flaky

4 tsp

Pine nuts, lightly toasted

2 1/2 cups

Water

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