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Broccoli Chickpea Pasta with Garlic Olive Oil

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A vibrant and nutritious dish combining broccoli, chickpeas, and pasta in a flavorful garlic olive oil sauce.

Ingredients

Scale
  • 250g Pasta (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. Boil the Pasta: Cook the pasta al dente in a pot of boiling salted water. Remember to reserve ½ cup of pasta water before draining!
  2. Heat the Olive Oil: In a large pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about a minute until fragrant.
  3. Add the Broccoli: Toss in the broccoli florets and cook for 5–7 minutes, stirring occasionally, until they are tender-crisp.
  4. Introduce Chickpeas and Broth: Add the drained chickpeas, vegetable broth, and a splash of lemon juice into the pan. Let everything simmer for 2-3 minutes, allowing the flavors to meld.
  5. Combine the Pasta: Gently mix the drained pasta into the pan, tossing it all together. If the sauce feels too thick, incorporate some reserved pasta water until you achieve the desired consistency.
  6. Season and Serve: Season with salt and black pepper to taste. If desired, sprinkle grated Parmesan over the top before serving. Enjoy warm!

Notes

This dish pairs beautifully with a fresh garden salad or a citrusy side dish. Store leftovers in an airtight container for 3-4 days.

Nutrition

Find it online: https://www.nailzspa.com/garlic-olive-oil-pasta-broccoli-chickpeas/

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