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Plate of Broccoli Chickpea Pasta with Garlic Olive Oil topped with herbs

Broccoli Chickpea Pasta with Garlic Olive Oil

A simple and healthy pasta dish made with garlic, olive oil, broccoli, and chickpeas, perfect for quick weeknight meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta Ingredients
  • 250 g 250 g pasta (penne, rotini, or fusilli)
  • 300 g 300 g broccoli florets, fresh or frozen
  • 1 can 1 can (400 g) chickpeas, drained and rinsed
Flavoring Ingredients
  • 4-5 cloves 4 to 5 cloves garlic, minced
  • 60 ml 60 ml olive oil
  • 1/4 teaspoon 1/4 teaspoon red pepper flakes
  • 60 ml 60 ml vegetable broth
  • 1 tablespoon 1 tablespoon lemon juice
  • 30 g 30 g grated Parmesan cheese, optional
  • Salt and black pepper to taste

Method
 

Cooking the Pasta
  1. 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.
Sautéing Ingredients
  1. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.
  2. Add broccoli to the skillet and cook for 5 to 7 minutes until tender but still slightly firm.
  3. Stir in drained chickpeas, vegetable broth, and lemon juice. Simmer for 2 to 3 minutes.
Combining Everything
  1. 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.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 50gProtein: 15gFat: 15gSaturated Fat: 3gSodium: 400mgFiber: 10gSugar: 3g

Notes

Serve the pasta warm with extra lemon wedges on the side. For added flavor, consider toasting the garlic lightly before adding other ingredients.

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