Description
A quick and cozy meal featuring pasta, chickpeas, and broccoli, all brought together with garlic and olive oil – perfect for busy nights.
Ingredients
Main Ingredients
- 12 oz short pasta (penne, fusilli, or shells) (Choose shapes that hold garlic oil well.)
- 15 oz canned chickpeas (Drained and rinsed.)
- 4 cups fresh or frozen broccoli florets (Fresh gives better texture.)
- 5 cloves garlic (Minced; adjust according to taste.)
- 3-5 tbsp olive oil (Use a good quality olive oil for flavor.)
- 1 tsp red pepper flakes (Optional for heat.)
- 1 lemon (Zest and juice for freshness.)
- to taste salt and black pepper (For seasoning.)
- to taste parmesan cheese (Optional, for finishing.)
Instructions
Preparation
- Boil a large pot of salted water. Cook the pasta until just tender, reserving about 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large pan over medium heat. Add chickpeas and let them sit for 1-2 minutes before stirring to get them golden.
- Add broccoli florets and a pinch of salt. If the pan looks dry, drizzle in more olive oil. Cover for 2-3 minutes to steam the broccoli, then uncover to let any water cook off.
- Stir in minced garlic and red pepper flakes, cooking just until fragrant (about 30 seconds). Do not let the garlic brown.
- Add the drained pasta to the pan along with a splash of reserved pasta water, and toss until everything is glossy. Finish with lemon juice, black pepper, and parmesan if desired.
Notes
Leftovers can be stored in an airtight container for up to 4 days. Reheat gently with a splash of water or broth and a drizzle of olive oil. For vegan, skip the parmesan or substitute with dairy-free options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: Mediterranean