why make this recipe
Broccoli Chickpea Pasta with Garlic Olive Oil is a delicious and healthy meal packed with nutrients. This dish combines whole ingredients that are easy to find, making it not only tasty but also quick to prepare. It is perfect for busy weeknights and offers a great way to get your veggies and protein in one meal. The garlic and olive oil add wonderful flavor, while the chickpeas give it a hearty feel. Plus, it’s a great vegetarian option that the whole family will enjoy.
how to make Broccoli Chickpea Pasta with Garlic Olive Oil
Ingredients:
- 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
Directions:
- Cook the pasta al dente in a pot of boiling water, reserving ½ cup of pasta water before draining.
- Heat olive oil in a pan, then sauté minced garlic and red pepper flakes for about a minute.
- Add broccoli florets to the pan and cook for 5–7 minutes until tender-crisp.
- Introduce chickpeas, vegetable broth, and lemon juice. Simmer for 2-3 minutes.
- Mix the drained pasta into the pan, tossing well. Add reserved pasta water if the sauce is too thick.
- Season with salt and pepper, and sprinkle parmesan if using. Serve warm.
how to serve Broccoli Chickpea Pasta with Garlic Olive Oil
Serve the pasta warm in a bowl. You can top it off with extra Parmesan cheese for added flavor. A sprinkle of fresh herbs like parsley can also enhance the presentation and taste. This dish goes well with a side salad or some crusty bread.
how to store Broccoli Chickpea Pasta with Garlic Olive Oil
To store leftovers, let the pasta cool down and then place it in an airtight container. You can keep it in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to help loosen the sauce.
tips to make Broccoli Chickpea Pasta with Garlic Olive Oil
- For a stronger garlic flavor, add more minced garlic or roasted garlic.
- If you prefer a little crunch, you can lightly toast the chickpeas in the pan before adding the broth and pasta.
- Experiment with different vegetables, like spinach or zucchini, to customize the dish to your taste.
variation
You can easily make this recipe gluten-free by using gluten-free pasta. Additionally, if you’re looking for a vegan version, simply omit the Parmesan cheese or use a plant-based alternative.
FAQs
Q: Can I use frozen broccoli for this recipe?
A: Yes, you can use frozen broccoli. Just make sure to thaw it before adding it to the pan so that it cooks evenly.
Q: How can I make this dish spicier?
A: You can add more red pepper flakes or even some sliced jalapeños for an extra kick.
Q: Is this recipe suitable for meal prep?
A: Absolutely! This pasta dish stores well and can be prepared in advance for quick meals throughout the week.
Broccoli Chickpea Pasta with Garlic Olive Oil
Ingredients
Pasta Ingredients
- 250 g Pasta (penne, rotini, or fusilli)
Vegetable Ingredients
- 300 g Broccoli Florets (fresh or frozen)
- 1 can (400g) Chickpeas, drained & rinsed
- 4-5 cloves Garlic, minced
Cooking Ingredients
- 60 ml Olive Oil
- ¼ teaspoon Red Pepper Flakes
- 60 ml Vegetable Broth
- 1 tablespoon Lemon Juice
- 30 g Grated Parmesan Cheese (optional)
- Salt & Black Pepper to taste
Instructions
Cooking the Pasta
- Cook the pasta al dente in a pot of boiling water, reserving ½ cup of pasta water before draining.
Sautéing the Ingredients
- Heat olive oil in a pan, then sauté minced garlic and red pepper flakes for about a minute.
- Add broccoli florets to the pan and cook for 5–7 minutes until tender-crisp.
- Introduce chickpeas, vegetable broth, and lemon juice. Simmer for 2-3 minutes.
Mixing and Serving
- Mix the drained pasta into the pan, tossing well. Add reserved pasta water if the sauce is too thick.
- Season with salt and pepper, and sprinkle parmesan if using. Serve warm.