Ingredients
Scale
- 8 ounces pasta (e.g., chickpea pasta or whole wheat pasta)
- 2 cups broccoli florets
- 1 can (15 ounces) chickpeas, rinsed and drained
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Step 2: In the same pot, add the broccoli florets to the boiling water during the last 3 minutes of cooking the pasta. Once cooked, drain the broccoli with the pasta.
- Step 3: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Step 4: Stir in the chickpeas and red pepper flakes (if using), cooking for another 2-3 minutes until heated through. Season with salt and pepper to taste.
- Step 5: Add the drained pasta and broccoli to the skillet with chickpeas. Toss everything together, adding reserved pasta water as needed to create a light sauce. Finish by squeezing fresh lemon juice over the mixture before serving. Enjoy!
Notes
- To store leftovers, keep the Broccoli Chickpea Pasta in an airtight container in the refrigerator for up to 3 days, and consider adding a splash of olive oil to maintain moisture.
- When reheating, gently warm the pasta in a skillet over low heat, adding a bit of water or broth to help revive its texture and prevent it from drying out.
- For serving, consider topping with freshly grated Parmesan cheese or a sprinkle of nutritional yeast for an extra layer of flavor, along with a side salad for a complete meal.
- A chef's tip: if you want more depth of flavor, try roasting the broccoli instead of boiling it; this adds a delightful nuttiness that complements the chickpeas perfectly!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American