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A delicious plate of Broccoli Chickpea Pasta with Garlic Olive Oil

Broccoli Chickpea Pasta with Garlic Olive Oil

A nutritious and delicious pasta dish featuring tender broccoli and protein-rich chickpeas, all tossed in a flavorful garlic olive oil.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 250 g Pasta (penne, rotini, or fusilli)
  • 300 g Broccoli Florets (fresh or frozen)
  • 400 g Chickpeas, drained & rinsed
  • 4 cloves Garlic, minced
  • 60 ml Olive Oil
  • 0.25 tsp Red Pepper Flakes
  • 60 ml Vegetable Broth
  • 1 tbsp Lemon Juice
  • 30 g Grated Parmesan Cheese (optional)
  • Salt & Black Pepper to taste

Method
 

  1. Cook the pasta al dente in a pot of boiling water, reserving ½ cup of pasta water before draining.
  2. Heat olive oil in a pan, then 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, tossing well. Add reserved pasta water if the sauce is too thick.
  6. Season with salt and pepper, and sprinkle parmesan if using. Serve warm.

Notes

Feel free to add more vegetables or adjust the spices to your taste. This dish is versatile and can be customized with your favorite ingredients.