Name: Broccoli + Chickpea Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3
Ingredients: 1 large broccoli, chopped into florets, stalks chopped into small chunks; 2 tsp olive oil, plus extra to serve; 3 fat garlic cloves, finely sliced; 1 tsp chilli flakes; 1 jar Queen Chickpeas, with their bean stock; 125g pasta, we used fusilli, but orecchiette or conchiglie would also work; The zest and juice of 1 lemon; 15g fresh parsley, finely chopped; 50g parmesan, plus extra to serve (or veggie alternative); Chickpeas - White Beans also work well in this!; 4 anchovies from a tin

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-broccoli-chickpea-pasta-boldbeanco

V G

Rated 5.0 stars by 1 users

Broccoli + Chickpea Pasta

Broccoli pasta is a STAPLE dish originally from Puglia in Italy. The broccoli gets boiled, then sautéed into the sauce. It becomes so tender and almost creates a pesto when combined with the parmesan + pasta water (+ is a great way to pack in more veggies!). We've based this recipe of that classic Italian dish, BUT thrown in our Queen Chickpeas for added protein, nutrients + flavour - and it means you can reduce the amount of pasta you use, for a less heavy dish (if you wish!). For those still a little sceptical of beans, pairing them with pasta is a deliciously substantial + satisfying way to ease into them - a dish like this is known to please the most fussiest of eaters.

Feeds: 3

Takes: 20 minutes

Ingredients

1 large broccoli, chopped into florets, stalks chopped into small chunks
2 tsp olive oil, plus extra to serve
3 fat garlic cloves, finely sliced
1 tsp chilli flakes
1 jar Queen Chickpeas, with their bean stock
125g pasta, we used fusilli, but orecchiette or conchiglie would also work
The zest and juice of 1 lemon
15g fresh parsley, finely chopped
50g parmesan, plus extra to serve (or veggie alternative)

Substitutions

Chickpeas - White Beans also work well in this!

Optional Extras

4 anchovies from a tin

Made with:
Queen Chickpeas

This is the ultimate chickpea. It's tender, giant and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them.

Directions

step 1
Bring a pan of water to the boil with a generous pinch of salt. Add the broccoli stalks and cook for an initial 2-3 minutes before adding the florets and cook for a further 4-5 minutes until tender. Remove with a slotted spoon and set aside. Cook the pasta in the same water as per packet instructions.
step 2
Meanwhile, heat the olive oil in a frying pan over a medium-low heat. Add the garlic, chilli flakes and anchovies (if using) and cook for 1-2 minutes until fragrant and the anchovies start to dissolve, stirring often to stop the garlic from burning.
step 3
Add the broccoli stalks and florets to the pan and toss to coat in the garlicky oil. Using the back of a fork, "‘smush’ about half of the broccoli and stalks into a soft sauce - you’re looking for an almost pesto-like consistency, with a few pieces kept whole for texture.
step 4
Add the chickpeas with their bean stock, mix well and simmer away for 2-3 minutes - the stock should help turn your broccoli into a lovely glossy sauce, similar to how pasta water would!
step 5
Drain the pasta, reserving a mug of the water and add the pasta to the pan. Toss well to coat, adding a splash of the pasta water to loosen, if you feel necessary. Add a generous amount of cracked black pepper and salt to taste. Add the zest of 1 lemon and half its juice. Then add the chopped parsley and the parmesan. Mix to combine.
step 6
Plate up and top with extra grated parmesan, more chilli flakes if you like it hot and a drizzle of quality olive oil.

Made with:
Queen Chickpeas

This is the ultimate chickpea. It's tender, giant and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them.

Mighty Queen Chickpeas

This is the ULTIMATE chickpea. It's tender, GIANT and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them. Try them in this spiced tomato + harissa stew or as a hearty filling in this coronation chickpea sandwich. Or crisp them up in the oven for crunchy-on-the-outside, soft-in-the-centre marvels to top onto soup, salads or stews.
Additive and preservative-free. Just the highest quality beans, water and a pinch of salt.

cook with queen chickpeas