Print

Print Recipe

A quick and nourishing broccoli chickpea pasta dish tossed in garlicky olive oil, perfect for busy weeknights and adaptable to various dietary needs.

Ingredients

Scale
  • 250g (8.8 oz) pasta (penne, rotini, fusilli or preferred type)
  • 300g (10.5 oz) broccoli florets, fresh or frozen
  • 1 can (400g / 14 oz) chickpeas, drained and rinsed
  • 4–5 cloves garlic, minced
  • 60ml (1/4 cup) olive oil
  • 1/4 teaspoon red pepper flakes
  • 60ml (1/4 cup) vegetable broth
  • 1 tablespoon lemon juice
  • 30g (1/4 cup) grated Parmesan cheese (optional)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Before draining, reserve about 1/2 cup of pasta water. Drain remaining water and set pasta aside.
  2. In a large skillet over medium heat, warm olive oil. Add minced garlic and red pepper flakes and sauté about 1 minute until fragrant, avoiding browning or burning the garlic.
  3. Add broccoli florets to the skillet, stirring to coat with garlicky oil. Cook 5-7 minutes until broccoli is tender-crisp and bright green.
  4. Add chickpeas, vegetable broth, and lemon juice to the skillet. Simmer 2-3 minutes to blend flavors.
  5. Add cooked pasta to the skillet and toss to combine. If sauce is too thick, add reserved pasta water gradually until desired silky consistency is achieved.
  6. Season with salt and black pepper to taste. If desired, sprinkle with grated Parmesan cheese before serving. Serve warm.

Notes

Do not overcook pasta; aim for al dente for best texture., Watch garlic carefully while sautéing to avoid bitterness from burning., Saving pasta water is key to achieving a silky sauce that clings well to pasta., For dairy-free option, substitute Parmesan cheese with nutritional yeast., Use gluten-free pasta to make the recipe gluten-free., Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen in portions., Reheat leftovers with a splash of water in the microwave covered, in short bursts to retain moisture., Feel free to substitute other veggies like asparagus, spinach, or zucchini., For extra heat, increase red pepper flakes or add cayenne pepper., You can replace chickpeas with white beans or lentils if desired.

Nutrition

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