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Broccoli Chickpea Pasta with Garlic Olive Oil

A simple, healthy pasta dish featuring chickpeas and broccoli, perfect for quick weeknight dinners.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. Cook the pasta al dente in a pot of boiling water, reserving ½ cup of pasta water before draining.
  2. Heat olive oil in a pan, then sauté minced garlic and red pepper flakes for about a minute.
  3. Add broccoli florets to the pan and cook for 5–7 minutes until tender-crisp.
  4. Introduce chickpeas, vegetable broth, and lemon juice. Simmer for 2-3 minutes.
  5. Mix the drained pasta into the pan, tossing well. Add reserved pasta water if the sauce is too thick.
  6. Season with salt and pepper, and sprinkle parmesan if using. Serve warm.

Notes

For meal prep, store in an airtight container in the refrigerator for up to 3-4 days or freeze in a freezer-safe container for up to 2 months. Reheat with a splash of broth to restore texture.

  • Author: miguel-santiago
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 4g
  • Sodium: 300mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 10g
  • Protein: 18g
  • Cholesterol: 5mg

Keywords: pasta, chickpeas, broccoli, vegetarian, healthy, meal prep