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Broccoli + Chickpea Pasta
Broccoli pasta is a STAPLE dish originally from Puglia, 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! 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.
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Broccoli + Chickpea Pasta
Rated 5.0 stars by 1 users
Servings
3
Prep Time
5 minutes
Cook Time
20 minutes
Broccoli pasta is a STAPLE dish originally from Puglia, 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! 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.
Ingredients
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1 large broccoli, chopped into florets, stalks chopped into small chunks
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2 tsp olive oil, plus extra to serve
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3 garlic cloves, finely sliced
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1 tsp chilli flakes
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1 jar Queen Chickpeas, with their bean stock
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125g pasta, we used fusilli, but orecchiette or conchiglie would also work
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1 lemon
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15g fresh parsley, finely chopped
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25g parmesan, plus extra to serve (or veggie alternative)
Directions
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.
Meanwhile, heat the olive oil in a frying pan over a medium-low heat. Add the garlic and chilli flakes and cook for 1-2 minutes until fragrant, stirring often to stop the garlic from burning. Add the bro
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.
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!
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 desired. Add cracked black pepper and salt to taste. Add the zest of 1 lemon, a small squeeze of the juice, the chopped parsley and the grated parmesan. Mix to combine.
Plate up and top with extra grated parmesan, more chilli flakes if you like it hot and a drizzle of quality olive oil.
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