Broccoli Chickpea Pasta with Garlic Olive Oil Recipe
This Broccoli Chickpea Pasta with Garlic Olive Oil is a quick, flavorful, and nutritious vegetarian dish combining tender broccoli, protein-rich chickpeas, and aromatic garlic in a light olive oil sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
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Ingredients
- 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
- 1/4 teaspoon Red Pepper Flakes
- 60ml Vegetable Broth
- 1 tablespoon Lemon Juice
- 30g Grated Parmesan Cheese (optional)
- Salt & Black Pepper to taste
Instructions
- Cook Pasta: Cook the pasta al dente in a pot of boiling water, reserving ½ cup of pasta water before draining.
- Sauté Garlic: Heat olive oil in a pan, then sauté minced garlic and red pepper flakes for about a minute.
- Cook Broccoli: Add broccoli florets to the pan and cook for 5–7 minutes until tender-crisp.
- Simmer Chickpeas: Introduce chickpeas, vegetable broth, and lemon juice. Simmer for 2-3 minutes.
- Combine Pasta: Mix the drained pasta into the pan, tossing well. Add reserved pasta water if the sauce is too thick.
- Season & Serve: Season with salt and pepper, and sprinkle parmesan if using. Serve warm.