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Broccoli Chickpea Pasta with Garlic Olive Oil

A delicious and nutritious pasta dish featuring broccoli and chickpeas, packed with flavor and easy to prepare.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. Cook the pasta al dente in boiling water. Reserve ½ cup of pasta water before draining.
  2. Heat olive oil in a pan. Sauté minced garlic and red pepper flakes for about a minute.
  3. Add broccoli florets to the pan and cook for 5-7 minutes until tender-crisp.
  4. Introduce chickpeas, vegetable broth, and lemon juice. Simmer for 2-3 minutes.
  5. Mix the drained pasta into the pan and toss well, adding reserved pasta water if the sauce is too thick.
  6. Season with salt and pepper, adding parmesan cheese if desired. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator and consume within 3 days. Reheat gently on the stove or in the microwave with a splash of water or broth.

  • Author: jessica-baker
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 10g
  • Protein: 15g
  • Cholesterol: 10mg

Keywords: pasta, chickpeas, garlic, broccoli, vegetarian, easy recipe