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Plate of broccoli chickpea pasta with garlic olive oil and herbs

Broccoli Chickpea Pasta with Garlic Olive Oil

A quick and hearty pasta dish featuring creamy garlic olive oil, fresh broccoli, and chickpeas, ready in under 30 minutes.
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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, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 g Pasta (penne, rotini, or fusilli)
  • 300 g Broccoli Florets (fresh or frozen)
  • 1 can (400g) Chickpeas, drained & rinsed
  • 4–5 cloves Garlic, minced
  • 60 ml Olive Oil
  • ¼ teaspoon Red Pepper Flakes
  • 60 ml Vegetable Broth
  • 1 tablespoon Lemon Juice
  • 30 g Grated Parmesan Cheese (optional) Can be omitted for vegan version.
  • Salt & Black Pepper to taste

Method
 

Cooking
  1. Cook the pasta al dente in a pot of boiling water, and reserve ½ cup of pasta water before draining.
  2. 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.
  3. Add broccoli florets to the pan and cook for 5–7 minutes until they’re tender-crisp.
  4. Introduce chickpeas, vegetable broth, and lemon juice. Let it simmer for 2-3 minutes.
  5. 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.
  6. Season with salt and pepper, and sprinkle on the parmesan if desired. Serve warm.

Notes

This dish is budget-friendly and perfect for family meals. For a unique twist, try adding sun-dried tomatoes or replacing chickpeas with lentils. Store leftovers in an airtight container for 3-4 days.