A quick, bright pasta with broccoli and chickpeas. It cooks fast and tastes fresh.
Introduction
This Broccoli Chickpea Pasta with Garlic Olive Oil mixes simple pantry items into a tasty weeknight meal. It is filling and uses pantry and fridge staples. If you like easy garlic pasta dishes, you might also enjoy the garlic parmesan chicken pasta recipe for another simple dinner option.
Why make this recipe
- Fast to cook, ready in about 20–30 minutes.
- Uses simple ingredients you likely have at home.
- Healthy: lots of broccoli and protein from chickpeas.
- Flexible: you can change flavors with small swaps.
How to make Broccoli Chickpea Pasta with Garlic Olive Oil
Ingredients :
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
Directions :
Cook the pasta al dente in a pot of boiling water, reserving ½ cup of pasta water before draining., Heat olive oil in a pan, then sauté minced garlic and red pepper flakes for about a minute., Add broccoli florets to the pan and cook for 5–7 minutes until tender-crisp., Introduce chickpeas, vegetable broth, and lemon juice. Simmer for 2-3 minutes., Mix the drained pasta into the pan, tossing well. Add reserved pasta water if the sauce is too thick., Season with salt and pepper, and sprinkle parmesan if using. Serve warm.
How to serve Broccoli Chickpea Pasta with Garlic Olive Oil
Serve warm right from the pan. Add extra lemon juice or grated Parmesan on top. A simple side salad or crusty bread works well. For extra heat, add more red pepper flakes.
How to store Broccoli Chickpea Pasta with Garlic Olive Oil
Cool the pasta to room temperature. Store in an airtight container in the fridge for 3–4 days. Reheat gently on the stove with a splash of water or broth. You can freeze for up to 1 month, but texture may change after thawing.
Tips to make Broccoli Chickpea Pasta with Garlic Olive Oil
- Use frozen broccoli if fresh is not available; no need to thaw before cooking.
- Save some pasta water to loosen the sauce if it gets thick.
- Cook garlic only until fragrant to avoid bitterness.
- For another quick garlic main, try garlic steak bites with buttery perfection to pair with this pasta or as a separate meal.
Variation
- Add spinach or arugula at the end for extra greens.
- Use sun-dried tomatoes or roasted red peppers for more flavor.
- Swap Parmesan for nutritional yeast to keep it vegan.
- Add cooked sausage or chicken for a meatier dish.
FAQs
Q: Can I use canned broccoli?
A: Canned broccoli is not ideal. Use fresh or frozen for better texture and flavor.
Q: Is this dish vegan?
A: It is vegan if you skip the Parmesan. Use nutritional yeast for a cheesy flavor.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free pasta in place of regular pasta.
Q: How do I keep broccoli from getting soggy?
A: Cook it until tender-crisp and avoid overmixing. A short cook time keeps it firm.
Q: Can I prepare this ahead of time?
A: You can cook components ahead (pasta and broccoli) and toss them together when ready to serve.
Conclusion
This simple Broccoli Chickpea Pasta with Garlic Olive Oil is a quick, healthy weeknight option that uses pantry staples and fresh or frozen broccoli. For a similar take that roasts the broccoli for extra flavor, see the roasted broccoli and chickpea lemon pasta recipe. If you want another bean-forward version, check the Broccoli + Chickpea Pasta idea for more inspiration.
Broccoli Chickpea Pasta with Garlic Olive Oil
Ingredients
Pasta and Sauce
- 250 g Pasta (penne, rotini, or fusilli)
- 300 g Broccoli Florets (fresh or frozen)
- 1 can Chickpeas, drained & rinsed 400g can
- 4-5 cloves Garlic, minced
- 60 ml Olive Oil
- ¼ teaspoon Red Pepper Flakes
- 60 ml Vegetable Broth
- 1 tablespoon Lemon Juice
- 30 g Grated Parmesan Cheese (optional)
- Salt & Black Pepper to taste
Instructions
Cooking
- Cook the pasta al dente in a pot of boiling water, reserving ½ cup of pasta water before draining.
- Heat olive oil in a pan, then sauté minced garlic and red pepper flakes for about a minute.
- Add broccoli florets to the pan and cook for 5–7 minutes until tender-crisp.
- Introduce chickpeas, vegetable broth, and lemon juice. Simmer for 2-3 minutes.
- Mix the drained pasta into the pan, tossing well. Add reserved pasta water if the sauce is too thick.
- Season with salt and pepper, and sprinkle parmesan if using. Serve warm.