Broccoli Chickpea Pasta
A flavorful vegan pasta dish combining tender broccoli, chickpeas, and garlic-infused olive oil, finished with a hint of lemon and spice for a satisfying meal.
Equipment
- 1 pot for boiling pasta
- 1 pan for sautéing ingredients
Ingredients
- 8.8 oz pasta penne, rotini, or fusilli
- 10.5 oz broccoli florets fresh or frozen
- 1 can 14 oz chickpeas, drained and rinsed
- 4 –5 cloves garlic minced
- 1/4 cup olive oil
- 1/4 teaspoon red pepper flakes
- 1/4 cup vegetable broth
- 1 tablespoon lemon juice
- 1 oz grated Parmesan cheese optional
- Salt and black pepper to taste
Instructions
- Cook pasta al dente in boiling water, reserving 1/2 cup pasta water before draining.
- Heat olive oil in a pan and sauté minced garlic with red pepper flakes for about one minute.
- Add broccoli florets and cook for 5–7 minutes until tender-crisp.
- Stir in chickpeas, vegetable broth, and lemon juice. Simmer for 2–3 minutes.
- Add the drained pasta to the pan and toss well, adding reserved pasta water if sauce is too thick.
- Season with salt and black pepper, sprinkle Parmesan if desired, and serve warm.
Notes
- Use nutritional yeast instead of Parmesan for dairy-free option.
- Choose gluten-free pasta to make it gluten-free.
- Store leftovers in airtight container for up to 3 days.