Description
A wholesome and vibrant dish combining broccoli, chickpeas, and fragrant garlic olive oil, perfect for any occasion.
Ingredients
Scale
- 250g Pasta (penne, rotini, fusilli)
- 300g Broccoli Florets (fresh or frozen)
- 1 can (400g / 14 oz) 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
- Cook the pasta in salted boiling water until al dente, reserving 1/2 cup of the pasta water, then drain the rest.
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
- Add broccoli to the skillet, and cook for 5–7 minutes until they are tender yet still vibrant in color.
- Stir in the chickpeas, vegetable broth, and lemon juice. Allow to simmer for 2–3 minutes, letting all flavors meld together.
- Toss the cooked pasta with the broccoli and chickpea mixture. If it seems dry, use the reserved pasta water to achieve the desired consistency.
- Season with salt and black pepper to taste. Serve hot, with grated Parmesan cheese on top if desired.
Notes
Ensure the pasta is al dente to prevent it from becoming mushy. Adjust broccoli cooking time based on your preferred crunchiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 5mg