A good dish of creamy pasta with chickpeas and broccoli, a main dish that serves as a complete meal, excellent enjoyed hot on colder days, a comforting food that’s easy and quick to prepare. For the recipe, we can use pre-cooked chickpeas, preferably in glass jars, or we can prepare dried chickpeas in advance, here is the recipe for boiled chickpeas. I wanted to enjoy a light, balanced, and nutritious lunch, so I thought of enriching the usual pasta with broccoli with chickpeas. I had a jar of pre-cooked chickpeas, so here we are with this dish that I really enjoyed, made even better with a bit of dried tomato that I made crispy by putting it in the microwave for a few seconds. My husband licked his lips and approved, so I’m leaving you the recipe in case you want to try it.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for creamy pasta with chickpeas and broccoli
- 5.3 oz short pasta
- 2 1/4 cups broccoli
- 7 oz cooked chickpeas
- 1 clove garlic
- 1 chili pepper
- 1 dried tomato
- 2 tbsps extra virgin olive oil
- to taste salt
Tools for preparing creamy pasta with chickpeas and broccoli
- 1 Pot
- 1 Pan
- 1 Bowl
- 1 Knife
- 1 Immersion Blender
Steps to prepare creamy pasta with chickpeas and broccoli
Start by putting a pot of water on the stove to cook the broccoli, and we’ll use the same water to cook the pasta, so add a little more.
Meanwhile, prepare the broccoli by cutting them into florets, including the tender stem which you peel and cut into pieces. Place them in a bowl and wash thoroughly under the tap.
Once the water reaches boiling, cook the broccoli. Cook them without making them mushy. Remove with a slotted spoon and place in a bowl. In the same water, put the pasta to cook and add salt.
In a pan, add garlic and chili pepper with a tablespoon of oil, heat and add the chickpeas, add a little salt, and let them flavor. You can add a bit of pasta cooking water if needed.
Blend part of the chickpeas with part of the broccoli using an immersion blender, adding a little pasta cooking water if needed. Return the chickpea and broccoli cream to the pan. I also blended the garlic and chili pepper, and added some broccoli florets and let it flavor, adding more pasta cooking water to achieve a nice creamy consistency.
When the pasta is halfway cooked, remove it and toss it in the pan with the cream. Add a little water and complete the cooking in the pan, making it even tastier. Let it dry to the desired creaminess, keeping some pasta cooking water aside to add if needed.
Serve in generous portions, with a drizzle of raw oil, and to make the dish even richer, I added crispy crumbled dried tomato at the end. To make the dried tomato crispy, I put it in the microwave for about 25 seconds at 1200 watts, don’t leave it longer as it would become charcoal.
Let’s enjoy this delicious creamy pasta dish with chickpeas and broccoli, completely vegan, flavored with extra virgin olive oil and dried tomato.
