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Broccoli Chickpea Pasta

A satisfying and nutritious one-pan pasta dish featuring vibrant broccoli, protein-packed chickpeas, and flavorful garlic olive oil, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 250 g Pasta (choose between penne, rotini, or fusilli) Choose your preferred pasta type.
  • 300 g Broccoli Florets (fresh or frozen) Fresh or frozen broccoli works well.
  • 1 can (400g) Chickpeas, drained & rinsed Canned chickpeas are convenient.
Aromatics and Seasoning
  • 4-5 cloves Garlic, minced More garlic adds flavor.
  • 60 ml Olive Oil Extra virgin for best flavor.
  • ¼ teaspoon Red Pepper Flakes Adjust to taste.
  • 60 ml Vegetable Broth Add more for desired sauce consistency.
  • 1 tablespoon Lemon Juice Fresh juice enhances flavor.
  • 30 g Grated Parmesan Cheese (optional) Substitute with a vegan alternative if needed.
  • Salt & Black Pepper to taste Season according to preference.

Method
 

Preparation
  1. Bring a pot of salted water to a boil. Cook the pasta until al dente, which usually takes about 8-10 minutes.
  2. Reserve about ½ a cup of the pasta cooking water before draining.
Cooking
  1. In a large pan over medium heat, pour in the olive oil. Add the minced garlic and red pepper flakes. Stir for about a minute until fragrant.
  2. Toss in your broccoli florets and cook for 5–7 minutes until they are bright green and tender-crisp.
  3. Add the drained chickpeas, vegetable broth, and lemon juice to the pan. Let everything simmer together for 2-3 minutes.
  4. Drain the pasta and add it to the pan. Toss everything together, adding reserved pasta water until desired consistency is reached.
  5. Finish with salt, black pepper, and Parmesan cheese if desired. Serve warm.

Notes

This dish is great for meal prep and tastes even better the next day. Leftovers can be refrigerated for up to three days or frozen for two months.