How can I make the dish spicier?

To elevate the heat in your Broccoli Chickpea Pasta, consider increasing the amount of red pepper flakes or adding a dash of hot sauce during preparation. Additionally, incorporating a pinch of cayenne pepper in the garlic olive oil sauté can provide a subtle kick to the dish. Remember to adjust according to your preference for spice.

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works wonderfully in this recipe! Simply add it directly to the pan during the sautéing process, cooking until tender. This is a great way to save time while ensuring you still enjoy the nutritional benefits of this vibrant vegetable.

What types of pasta can I use?

You can use various pasta shapes such as penne, rotini, or fusilli for this Broccoli Chickpea Pasta. While these shapes bind well with the sauce, feel free to experiment with whole grain or gluten-free pasta options for added nutritional benefits.

How can I store leftovers?

To store any leftovers, allow the pasta to cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to three days. To reheat, you can add a splash of vegetable broth or water for moisture and heat it gently.

Can I add more vegetables to this pasta?

Absolutely! This recipe is versatile, so feel free to add in your favorite vegetables such as bell peppers, zucchini, or spinach. Cooking different vegetables alongside broccoli will enhance the dish’s nutritional profile and add vibrant colors.

Broccoli Chickpea Pasta With Garlic Olive Oil

Ingredients

Units Scale

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

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Instructions

Cook the Pasta: In a large pot, bring water to boil and add a generous amount of salt. Once boiling, add the pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and red pepper flakes. Sauté for about a minute until the garlic is fragrant but not burnt.
Combine and Savor: Add the broccoli to the pan and cook for 5 to 7 minutes until tender-crisp. Stir in the drained chickpeas, vegetable broth, and lemon juice. Simmer for 2 to 3 minutes, then toss in the reserved pasta and mix gently. Season with salt and black pepper to taste. If desired, finish with Parmesan cheese.

Notes

This dish can be stored in the fridge for up to 3 days. For gluten-free options, substitute with gluten-free pasta.

Author: james_walker
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main course
Method: Boiling and Sautéing
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 300mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 15g
Protein: 15g
Cholesterol: 5mg