Print

Broccoli Chickpea Pasta with Garlic Olive Oil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and comforting pasta dish made with al dente pasta, crisp-tender broccoli, creamy chickpeas, and a flavorful garlic olive oil dressing.

Ingredients

Scale
  • 250 g pasta (penne, rotini, or fusilli)
  • 300 g broccoli florets, fresh or frozen
  • 1 can (400 g) chickpeas, drained and rinsed
  • 4 to 5 cloves garlic, minced
  • 60 ml olive oil
  • 1/4 teaspoon red pepper flakes
  • 60 ml vegetable broth
  • 1 tablespoon lemon juice
  • 30 g grated Parmesan cheese, optional
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, scoop out and reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
  2. Heat 60 ml olive oil in a large skillet over medium heat. Add the minced garlic and 1/4 teaspoon red pepper flakes. Sauté for about 1 minute until fragrant but not browned.
  3. Add the broccoli florets to the pan. Cook, stirring occasionally, for 5 to 7 minutes until the broccoli is tender but still has a bit of bite.
  4. Stir in the drained chickpeas, 60 ml vegetable broth, and 1 tablespoon lemon juice. Let the mixture simmer for 2 to 3 minutes so the flavors meld and the chickpeas warm through.
  5. Add the drained pasta to the skillet. Toss everything together to coat. If the mixture looks dry, add a splash of the reserved pasta water until the sauce loosens and clings to the pasta.
  6. Season with salt and freshly ground black pepper to taste. If using, sprinkle 30 g grated Parmesan over the pasta and toss briefly until melted into the sauce.
  7. Serve warm straight from the pan.

Notes

Use whole wheat or gluten-free pasta if needed; adjust cooking time for al dente. Swap lemon juice for a splash of white balsamic if you prefer a sweeter acidity.

Nutrition