introduction
Broccoli Chickpea Pasta with Garlic Olive Oil is a simple, healthy pasta dish. It uses garlic, olive oil, broccoli, and chickpeas for a quick meal. If you enjoy easy pasta ideas, try a hearty option like BBQ Chicken with Cheesy Garlic Potatoes for another simple dinner.
why make this recipe
- It cooks fast and fits weeknight meals.
- It is full of fiber and protein from chickpeas.
- You need few ingredients and little prep.
- It tastes fresh from lemon and garlic.
how to make Broccoli Chickpea Pasta with Garlic Olive Oil
Start by cooking the pasta. Save some pasta water to make the sauce smooth. Sauté garlic in olive oil for a minute. Add broccoli and cook until tender but still firm. Stir in chickpeas, broth, and lemon juice to warm them. Toss the pasta with the broccoli and chickpeas. Add reserved pasta water if the dish is dry. Season with salt, pepper, and a little Parmesan if you like.
Ingredients :
- 250 g pasta (penne, rotini, or fusilli)
- 300 g broccoli florets, fresh or frozen
- 1 can (400 g) chickpeas, drained and rinsed
- 4 to 5 cloves garlic, minced
- 60 ml olive oil
- 1/4 teaspoon red pepper flakes
- 60 ml vegetable broth
- 1 tablespoon lemon juice
- 30 g grated Parmesan cheese, optional
- Salt and black pepper to taste
Directions :
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, reserving 1/2 cup of starchy pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.
- Add broccoli to the skillet and cook for 5 to 7 minutes until tender but still slightly firm.
- Stir in drained chickpeas, vegetable broth, and lemon juice. Simmer for 2 to 3 minutes.
- Toss the drained pasta into the skillet, adding reserved pasta water as needed to loosen the mixture. Season with salt and pepper, and if desired, sprinkle with grated Parmesan before serving warm.
how to serve Broccoli Chickpea Pasta with Garlic Olive Oil
Serve this pasta warm. Add extra lemon wedges on the side. Sprinkle more Parmesan if you like. Serve with a simple green salad or crusty bread.
how to store Broccoli Chickpea Pasta with Garlic Olive Oil
Let the pasta cool to room temperature first. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or broth to loosen the sauce.
tips to make Broccoli Chickpea Pasta with Garlic Olive Oil
- Use frozen broccoli for a quicker prep and similar texture.
- Don’t overcook the broccoli; keep some bite.
- Save pasta water to make the sauce silky.
- For more flavor, toast the garlic lightly but watch it so it doesn’t burn.
- For another garlic-forward seafood dish, try the bold flavors of Cajun Shrimp and Salmon with Garlic Sauce.
variation (if any)
- Add spinach or kale at the end for more greens.
- Swap chickpeas for white beans or cooked chicken.
- Add sun-dried tomatoes or olives for a briny note.
- Use lemon zest for extra brightness.
FAQs
Q: Can I use a different pasta shape?
A: Yes. Penne, rotini, fusilli, or any short pasta work well.
Q: Can I make this vegan?
A: Yes. Skip the Parmesan or use a vegan cheese.
Q: How do I keep the broccoli bright green?
A: Cook it until just tender and rinse briefly with cold water or remove from heat right away.
Q: Can I freeze this pasta?
A: You can, but texture may change. Freeze in a tight container for up to 1 month and thaw in the fridge before reheating.
Q: Is canned chickpeas okay?
A: Yes. Rinse and drain them well before adding to the skillet.
Broccoli Chickpea Pasta with Garlic Olive Oil
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, reserving 1/2 cup of starchy pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.
- Add broccoli to the skillet and cook for 5 to 7 minutes until tender but still slightly firm.
- Stir in drained chickpeas, vegetable broth, and lemon juice. Simmer for 2 to 3 minutes.
- Toss the drained pasta into the skillet, adding reserved pasta water as needed to loosen the mixture. Season with salt and pepper, and if desired, sprinkle with grated Parmesan before serving warm.
