Description
Broccoli Chickpea Pasta with Garlic Olive Oil is a delicious and healthy dish that combines pasta, broccoli, and chickpeas with a flavorful garlic and olive oil sauce.
Ingredients
Scale
- 250g (8.8 oz) Pasta (penne, rotini, fusilli)
- 300g (10.5 oz) Broccoli Florets (fresh or frozen)
- 1 can (400g / 14 oz) Chickpeas, drained & rinsed
- 4–5 cloves Garlic, minced
- 60ml (¼ cup) Olive Oil
- ¼ teaspoon Red Pepper Flakes
- 60ml (¼ cup) Vegetable Broth
- 1 tablespoon Lemon Juice
- 30g (¼ cup) Grated Parmesan Cheese (optional)
- Salt & Black Pepper to taste
Instructions
- Cook pasta al dente, reserve ½ cup pasta water, then drain.
- Sauté garlic and red pepper flakes in olive oil for 1 minute. Add broccoli and cook for 5–7 minutes.
- Add chickpeas, vegetable broth, and lemon juice; simmer for 2–3 minutes.
- Toss pasta with the mixture. Add reserved pasta water if needed for consistency.
- Season with salt and pepper. Serve with Parmesan if using.
Notes
- This dish can be served warm or at room temperature.
- Feel free to add other vegetables like bell peppers or spinach.
- For a vegan option, skip the Parmesan cheese or use a vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 5mg