Broccoli and Chickpea Pasta, a simple first course, perfect for a healthy and tasty everyday lunch. The recipe is very easy and quick to prepare: just blanch the broccoli in the pasta cooking water and sauté them in a pan, after coarsely mashing them with a fork, with garlic, oil, chili pepper, and anchovies. I added chickpeas to the broccoli for a nutritious and vegan dish, but you can also replace them with smoked salmon. Anyone who follows me and has read some recent recipes knows that, for several months, I have been following some dietary guidelines from a nutritionist, to learn how to combine foods and therefore eat more correctly. The other day my lunch indeed included a first course of pasta with vegetables and legumes. It was so good that I couldn’t help but share it with you too. And now, let’s go to the kitchen together, because the broccoli and chickpea pasta will be ready in a click!
If you are interested in other first courses with vegetables, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 5.5 oz pasta
- 8 oz frozen broccoli (or fresh, already cleaned)
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 2 anchovies in oil
- 5 oz canned chickpeas
- salt (to taste)
- chili pepper (to taste)
Tools
- High-sided saucepan
- Pan
Steps
For this recipe, I used frozen broccoli, but you can also use fresh ones after cleaning them. Remember: don’t throw away the stem; you can use that too. Blanch the vegetables for 8 minutes in plenty of salted water. Meanwhile, clean the garlic clove and sauté it in a pan with the oil and anchovies drained from their preservation oil.
Then drain the broccoli with a skimmer and, in the same water, cook the pasta according to the cooking times indicated on the package. Transfer the broccoli to the pan and coarsely mash them with a fork. Add the drained and rinsed chickpeas and a bit of pasta cooking water. Let it season for a few moments over medium heat, then drain the pasta al dente and finish cooking it in the pan.
The pasta with chickpeas and broccoli is ready to be enjoyed. If you prefer, add more chili pepper and serve at the table.
Preservation and advice for broccoli and chickpea pasta
This first course can be prepared in advance and kept in the refrigerator for 1 or 2 days in a container with a lid.
FAQs for broccoli and chickpea pasta
What can I substitute for chickpeas?
Instead of chickpeas, you can use other legumes of your choice, cheese like feta or primo sale, or, if you prefer a stronger flavor, pan-fried speck cubes.
