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Broccoli Chickpea Pasta with Garlic Olive Oil

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A comforting bowl of pasta mixed with vibrant broccoli and protein-packed chickpeas, all tossed in a fragrant garlic olive oil sauce.

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: Start by boiling a large pot of salted water. Toss in your pasta and cook according to package instructions until al dente—about 8-10 minutes. Drain and set aside.
  2. Prepare the Broccoli: If using fresh broccoli, chop it into bite-sized florets. In the last 3 minutes of cooking, add the broccoli to the pasta pot and blanch them together.
  3. Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
  4. Add Chickpeas and Seasonings: Stir in the drained chickpeas and red pepper flakes, then pour in the vegetable broth. Let them simmer together for 3-4 minutes.
  5. Combine Everything: Add your cooked pasta and broccoli to the skillet. Toss everything together gently, coating the pasta with the garlic olive oil sauce.
  6. Finish it Off: Pour in the lemon juice and season with salt and black pepper to taste. Toss again to ensure everything is well mixed.
  7. Plating Time: Serve the pasta in bowls, and top with grated Parmesan cheese if desired.

Notes

Experiment with this dish and adapt it to your tastes! Add grilled chicken, shrimp, or tofu for more protein or fresh herbs for added flavor.

Nutrition

Keywords: broccoli, chickpea, pasta, vegetarian, garlic, easy recipe, healthy meals

Find it online: https://basilboard.com/broccoli-chickpea-pasta-with-garlic-olive-oil/