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A cozy bowl of pasta featuring bright broccoli and hearty chickpeas tossed in savory garlic olive oil. Simple, wholesome, and family-friendly.

Ingredients

Scale
  • 250g Pasta (choose penne, rotini, or fusilli)
  • 300g Broccoli Florets (fresh or frozen)
  • 1 can (400g) Chickpeas, drained & rinsed
  • 4–5 cloves Garlic, minced
  • 60ml Olive Oil
  • ¼ teaspoon Red Pepper Flakes
  • 60ml Vegetable Broth
  • 1 tablespoon Lemon Juice
  • 30g Grated Parmesan Cheese (optional)
  • Salt & Black Pepper to taste

Instructions

  1. Cook the pasta al dente in boiling water, saving ½ cup of the pasta water before draining.
  2. Warm olive oil in a pan over medium heat.
  3. Sauté minced garlic and red pepper flakes for about 1 minute until fragrant, avoiding browning.
  4. Add broccoli florets to the pan and cook for 5–7 minutes till tender-crisp and bright green.
  5. Stir in chickpeas, vegetable broth, and lemon juice; let simmer gently for 2–3 minutes to blend flavors.
  6. Add the drained pasta to the pan, tossing well. Use reserved pasta water a little at a time to loosen the sauce and make it silky.
  7. Season with salt and black pepper to taste.
  8. Sprinkle grated Parmesan over the pasta if desired and serve warm.

Notes

For a dairy-free alternative, substitute Parmesan with nutritional yeast., To make it gluten-free, swap in your favorite gluten-free pasta.

Nutrition

Find it online: https://cozyovenkitchen.com/broccoli-chickpea-pasta-with-garlic-olive-oil-2/