👩🍳 Instructions
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1
Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Approximately 3 minutes before the pasta is done, add the broccoli florets to the pot and continue cooking until both are tender-crisp.
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2
While the pasta and broccoli cook, heat the olive oil in a large skillet or wide pot over medium-low heat. Add the minced garlic and red pepper flakes. Sauté gently for 2-3 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
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3
Once the pasta and broccoli are cooked, drain them, reserving about 1 cup of the starchy pasta water. Add the drained pasta, broccoli, and rinsed chickpeas directly into the skillet with the garlic oil.
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4
Pour in 1/2 cup of vegetable broth (or reserved pasta water). Toss everything together to coat evenly. Continue to cook for 2-3 minutes, allowing the flavors to meld and a light sauce to form. If the dish seems dry, add a splash more broth or pasta water until desired consistency is reached.
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5
Remove the skillet from the heat. Stir in the fresh lemon juice and chopped parsley. Season generously with salt and freshly ground black pepper to your preference. Serve immediately and enjoy!
💡 Notes
For a richer flavor, toast the red pepper flakes in the olive oil for 30 seconds before adding the garlic. Leftovers store well in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop with a little extra broth or water.
🥗 Nutrition (per serving)
Calories
480 kcal
Protein
18g
Total Fat
18g
Saturated Fat
2.5g
Carbs
60g
Fiber
10g
Sugar
4g
Sodium
420mg
Cholesterol
0mg
