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Savory Broccoli Chickpea Pasta Recipe Easy Garlic Olive Oil Bliss

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A quick and easy pasta dish featuring broccoli, chickpeas, and garlic-infused olive oil that delivers comforting, flavorful bites perfect for weeknight meals.

Ingredients

Scale
  • 8 ounces (225 g) dried pasta (penne, fusilli, or spaghetti; whole wheat or semolina preferred)
  • 1 large head broccoli, cut into small florets
  • 1 can (15 ounces / 425 g) chickpeas, drained and rinsed
  • 4–5 cloves garlic, thinly sliced
  • 1/4 cup (60 ml) extra virgin olive oil
  • Pinch or two red pepper flakes (optional)
  • 1 tablespoon fresh lemon juice
  • 1/4 cup (25 g) grated Parmesan cheese (vegetarian-friendly or nutritional yeast for vegan option)
  • Salt and black pepper to taste
  • Handful of chopped fresh parsley or basil for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup (120 ml) of pasta water before draining. Drain pasta and set aside.
  2. While pasta cooks, cut 1 large head of broccoli into small florets. Steam for 3-4 minutes until bright green and just tender, or sauté directly for a slightly caramelized flavor.
  3. Heat 1/4 cup (60 ml) extra virgin olive oil in a large skillet over medium-low heat. Add 4-5 thinly sliced garlic cloves and gently cook until golden and fragrant, about 3-5 minutes, stirring frequently to avoid burning.
  4. Add broccoli florets and 1 can (15 oz / 425 g) drained chickpeas to the skillet with the garlic oil. Increase heat to medium and cook, stirring occasionally, until broccoli is tender with some caramelized edges, about 7-8 minutes. Add a splash of reserved pasta water if pan feels dry.
  5. Add the cooked pasta to the skillet. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce and help it cling to pasta. Stir in 1 tablespoon fresh lemon juice and season with salt, black pepper, and a pinch of red pepper flakes.
  6. Remove from heat and sprinkle 1/4 cup (25 g) grated Parmesan cheese over the pasta. Toss gently to combine. Garnish with chopped fresh parsley or basil. Serve immediately.

Notes

Avoid burning garlic by cooking on medium-low heat and stirring frequently. Reserve pasta water to help sauce cling to pasta. Overcooking broccoli can make it mushy; aim for tender-crisp. For vegan version, omit Parmesan or use nutritional yeast. Leftovers keep well for up to 3 days refrigerated; reheat gently with splash of olive oil or water.

Nutrition

Keywords: broccoli chickpea pasta, garlic olive oil pasta, easy pasta recipe, weeknight dinner, vegetarian pasta, vegan pasta option, healthy pasta, quick pasta recipe

Find it online: https://emacrave.com/savory-broccoli-chickpea-pasta-recipe-easy-garlic-olive-oil-bliss/