Easy Broccoli Chickpea Pasta
This Easy Broccoli Chickpea Pasta is a vibrant, satisfying weeknight dinner made with crispy roasted chickpeas, charred broccoli, and pasta tossed in a garlicky lemon sauce. It comes together in just 35 minutes and is naturally vegan when made with nutritional yeast.
Equipment
- Large pot
- Large skillet or saute pan
- Colander
- Cutting board and knife
Ingredients
- 12 oz pasta penne, rigatoni, or fusilli
- 1 can (15 oz) chickpeas drained, rinsed, and patted dry
- 3 cups broccoli florets cut into small, even pieces
- 3 tablespoons extra-virgin olive oil divided
- 4 cloves garlic thinly sliced
- 1 lemon zested and juiced
- 1/2 teaspoon red chili flakes optional, adjust to taste
- 1/2 cup vegetable broth
- 1/4 cup Parmesan cheese or nutritional yeast use nutritional yeast to keep vegan
- 1/2 cup reserved pasta water set aside before draining
- salt and black pepper to taste
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, scoop out about 1/2 cup of pasta water and set it aside. Drain the pasta and set aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the dried chickpeas in a single layer. Cook undisturbed for 3 to 4 minutes until the bottoms are deeply golden, then toss and cook for another 2 to 3 minutes. Season with salt and transfer to a plate.
- In the same skillet, add the remaining 1 tablespoon of olive oil over medium-high heat. Add the broccoli florets and cook, tossing occasionally, for 4 to 5 minutes until the edges are slightly charred and the broccoli is bright green and just tender. Season with a pinch of salt.
- Reduce the heat to medium. Push the broccoli to the edges of the pan and add the sliced garlic and chili flakes to the center. Stir constantly for about 60 seconds until the garlic is golden and fragrant. Pour in the vegetable broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
- Add the cooked pasta and crispy chickpeas back to the skillet. Toss everything together to combine. If the sauce looks too dry or thick, add reserved pasta water a splash at a time until you reach a light, glossy consistency that coats the pasta evenly.
- Remove the skillet from heat. Add the lemon zest, lemon juice, and Parmesan or nutritional yeast. Toss well, taste for seasoning, and adjust with more salt, pepper, or lemon juice as needed. Serve immediately, topped with extra cheese and fresh herbs if desired.
Notes
Pat chickpeas completely dry before cooking for maximum crispiness. Do not overcrowd the skillet when crisping chickpeas or searing broccoli, work in batches if needed. Watch the garlic carefully as it browns quickly and can turn bitter if burnt. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of broth or water. Freeze for up to 2 months, though chickpea texture will soften slightly after thawing.