Broccoli Chickpea Pasta with Garlic Olive Oil
A delicious and healthy pasta dish packed with broccoli, chickpeas, and flavored with garlic and olive oil, perfect for busy weeknights.
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.
Notes
For a stronger garlic flavor, add more minced garlic or roasted garlic. You can lightly toast the chickpeas in the pan for extra crunch. Experiment with different vegetables for customization.