Get ready for a pasta dish that makes your taste buds dance!
Imagine digging into a bowl of creamy, garlicky goodness with a pop of vibrant color from fresh broccoli. This Broccoli Chickpea Pasta with Garlic Olive Oil is everything you crave: quick, hearty, and oh-so-easy to whip up in just one pan. No fuss, no mess, just deliciousness ready in under 30 minutes!
Why make this recipe
Why should you bring this dish to your dinner table? First off, it’s an easy cleanup win—everything happens in one pan, so you can keep the dishes to a minimum. 💪 Plus, it’s budget-friendly! Using pantry staples means you won’t break the bank. And let’s not overlook the family-friendly aspect; even the pickiest eaters will love it (well, fingers crossed).
Ingredients
You don’t need fancy stuff — just these basics!
- 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
- ¼ teaspoon Red Pepper Flakes
- 60ml Vegetable Broth
- 1 tablespoon Lemon Juice
- 30g Grated Parmesan Cheese (optional)
- Salt & Black Pepper to taste
Directions
Ready to get cooking? Follow these simple steps:
- Cook the pasta al dente in a pot of boiling water, and don’t forget to reserve ½ cup of pasta water before draining.
- Heat olive oil in a pan over medium heat, then sauté minced garlic and red pepper flakes for about a minute until it smells divine.
- Add broccoli florets to the pan and cook for 5–7 minutes until they’re tender-crisp.
- Introduce chickpeas, vegetable broth, and lemon juice. Let it simmer for 2-3 minutes.
- Mix the drained pasta into the pan, tossing everything together. If the sauce feels too thick, add a splash of reserved pasta water until you reach your desired consistency.
- Season with salt and pepper, and sprinkle on the parmesan if you want to get fancy. Serve warm!
How to make Broccoli Chickpea Pasta with Garlic Olive Oil (Overview)
This dish is super straightforward! Boil your pasta to perfection while sautéing garlic until it’s golden. Throw in the broccoli, followed by chickpeas and broth, and let it all mingle for a few. Finally, toss everything together and season to taste. Pro tip: Don’t skip toasting the garlic — it makes all the difference!
How to serve Broccoli Chickpea Pasta with Garlic Olive Oil
When you’re ready to serve, imagine the vibrant green of broccoli mixed with the golden hues of sautéed garlic. Consider garnishing with a sprinkle of chili flakes for a pop of color and a hint of spice. Pair it with a crisp green salad or some toasted bread for the ultimate comfort meal. Your kitchen will smell amazing!
How to store Broccoli Chickpea Pasta with Garlic Olive Oil
Got leftovers? No problem! This dish keeps well in the fridge for about 3-4 days. Just pack it in an airtight container. To reheat, toss it in a pan with a splash of olive oil and a bit of broth over medium heat, and it’s as good as new!
Tips to make Broccoli Chickpea Pasta with Garlic Olive Oil
- Make the dish vegan: Simply skip the cheese or use a dairy-free alternative.
- Swap the pasta: Use any pasta shape you love — the sky’s the limit!
- Boost the flavor: Incorporate lemon zest for an extra citrus kick.
- Mix in other veggies: Spinach or bell peppers can be tossed in for more color and nutrition.
- Watch the garlic: Don’t let it brown too much; burnt garlic is an instant flavor killer! 😖
Variation
Feeling adventurous? Add some sun-dried tomatoes for a burst of sweetness. Or replace chickpeas with cooked lentils for a different but equally satisfying texture.
FAQs
1. Can I use frozen broccoli?
Absolutely! It’s perfect for this recipe. Just add a minute or two to the cooking time.
2. How can I make this dish gluten-free?
Swap the pasta for a gluten-free alternative. There are plenty of delicious options out there!
3. Can I make this ahead of time?
Yep! Just prepare it according to the instructions and store it in the fridge. Reheat when you’re ready to eat.
📌 Pin this recipe for your next cozy dinner night!
Broccoli Chickpea Pasta with Garlic Olive Oil
Ingredients
Method
- Cook the pasta al dente in a pot of boiling water, and reserve ½ cup of pasta water before draining.
- Heat olive oil in a pan over medium heat, then sauté minced garlic and red pepper flakes for about a minute until it smells divine.
- Add broccoli florets to the pan and cook for 5–7 minutes until they’re tender-crisp.
- Introduce chickpeas, vegetable broth, and lemon juice. Let it simmer for 2-3 minutes.
- Mix the drained pasta into the pan, tossing everything together. If the sauce feels too thick, add a splash of reserved pasta water until you reach your desired consistency.
- Season with salt and pepper, and sprinkle on the parmesan if desired. Serve warm.