Description
This Broccoli Chickpea Pasta with Garlic Olive Oil is a healthy, plant-based weeknight dinner packed with flavor.
Ingredients
Scale
- 12 oz pasta
- 3 cups broccoli florets
- 1 can chickpeas, drained and rinsed
- 4 cloves garlic, thinly sliced
- 1/4 cup olive oil
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Add broccoli florets two minutes before the pasta is done. Drain together, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until golden and fragrant. Add red pepper flakes if using.
- Add chickpeas to the skillet and sauté for 4–5 minutes, slightly mashing some for texture and thickness.
- Add the cooked pasta and broccoli to the skillet. Toss well with the chickpea mixture, adding a splash of pasta water if needed to help coat the pasta evenly.
- Season with salt, black pepper, and lemon juice. Serve warm, optionally topped with nutritional yeast or vegan parmesan.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg