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–+ servings

Broccoli Chickpea Pasta with Garlic Olive Oil

A comforting and easy pasta dish made with whole wheat pasta, chickpeas, broccoli, and a flavorful garlic olive oil sauce—perfect for quick dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Base Ingredients
  • 250 g dried chickpeas (or 1 can, drained) Soak dried chickpeas for several hours or overnight.
  • 300 g whole wheat pasta (or gluten-free) Whole wheat adds flavor.
  • 3 cups broccoli florets Frozen broccoli can be used.
  • 6 cloves garlic, minced More garlic for more flavor.
Seasoning and Oil
  • ½ cup extra virgin olive oil Filippo Berio brand recommended.
  • Salt and pepper to taste Taste at every step.
  • Optional: Red pepper flakes For those who enjoy a bit of heat.

Method
 

Preparation
  1. If using dried chickpeas, soak them overnight to reduce cooking time.
  2. Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
Cooking
  1. In the last 2-3 minutes of cooking, add broccoli florets to the pasta.
  2. While pasta cooks, heat olive oil in a small pan and add minced garlic. Stir until golden.
  3. Drain pasta and broccoli; do not rinse. Toss in a large bowl with garlic olive oil.
  4. Season with salt, pepper, and red pepper flakes. Toss to combine.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 60gProtein: 15gFat: 15gSaturated Fat: 2gSodium: 250mgFiber: 10gSugar: 6g

Notes

Serve immediately with optional grated Parmesan cheese. If garlic burns, lower the heat and resume. Cannellini beans can substitute for chickpeas.
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