Go Back

Broccoli Chickpea Pasta with Garlic Olive Oil

A quick and creamy one-pan pasta dish that’s budget-friendly, family-approved, and packed with flavor, featuring broccoli and chickpeas.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 oz pasta (your choice)
  • 1 can chickpeas, drained and rinsed
  • 2 cups broccoli florets
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • Salt and pepper to taste
  • Red pepper flakes (optional)
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Cook the pasta according to package instructions.
  2. In the last 3 minutes of cooking, add broccoli to the pasta water.
  3. In a skillet, heat the olive oil over medium heat.
  4. Add minced garlic and sauté until fragrant.
  5. Stir in chickpeas and cooked pasta, along with the broccoli.
  6. Season with salt, pepper, and red pepper flakes if using.
  7. Toss everything together and remove from heat.
  8. Garnish with fresh parsley before serving.

Notes

Leftover pasta can be stored in an airtight container in the fridge for up to 3 days. It can also be frozen for about a month.