Broccoli Chickpea Pasta with Garlic Olive Oil
A delightful symphony of flavors, this Broccoli Chickpea Pasta features earthy chickpeas, tender broccoli, and aromatic garlic, all beautifully coated with golden olive oil.
Ingredients
Main Ingredients
- 250 g Pasta (penne, rotini, or fusilli) Choose pasta shapes that hold the sauce well.
- 300 g Broccoli Florets Fresh or frozen, adds a lovely crunch.
- 1 can (400g) Chickpeas, drained & rinsed Creamy and protein-packed.
- 4-5 cloves Garlic, minced Infuses the dish with flavor.
- 60 ml Olive Oil Golden and fragrant, essential for the dish.
- ¼ teaspoon Red Pepper Flakes Adds a hint of heat.
- 60 ml Vegetable Broth Ensures the sauce is rich in flavor.
- 1 tablespoon Lemon Juice Adds a refreshing kick.
- 30 g Grated Parmesan Cheese (optional) Enhances the overall experience.
- to taste Salt & Black Pepper Essential for highlighting flavors.
Instructions
Cooking the Pasta
- Fill a large pot with water, bring it to a rolling boil. Add a pinch of salt, then toss in 250g of pasta. Cook until al dente, usually about 8-10 minutes, reserving ½ cup of pasta water before draining.
Preparing the Sauce
- Warm 60ml of olive oil in a spacious pan over medium heat. Add 4-5 cloves minced garlic and ¼ teaspoon red pepper flakes. Sauté for about a minute.
- Introduce 300g of broccoli florets into the pan. Cook for 5-7 minutes until tender-crisp.
- Add the drained chickpeas, 60ml vegetable broth, and 1 tablespoon lemon juice. Simmer for 2-3 minutes.
Combining and Serving
- Toss in the drained pasta, mixing everything together. Add reserved pasta water if the sauce is too thick.
- Season with salt and black pepper to taste and top with grated parmesan if desired. Serve immediately.
Notes
This dish is versatile for weeknight dinners or gatherings. It holds up well for meal prep, enjoying warm or cold. Ensure pasta is cooked al dente and garlic is not burnt.