The chickpea and broccoli pasta is a nutritious first course with a rich and vegetarian sauce, ideal for gloomy days.
To make this recipe, I combined chickpeas with garlic, oil, and chili pepper in a pan; then I added boiled broccoli, creating a creamy sauce that blended well with the pasta.
With fresh and quality ingredients, you will get a tasty and comforting dish.
For more tasty recipes, check out the collections:
First courses with chickpeas
Recipes with broccoli
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 7.1 oz pasta
- 7.1 oz broccoli
- 7.1 oz cooked, boiled chickpeas
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Steps
To make the chickpea and broccoli pasta, wash and clean the broccoli, then cook them in plenty of salted boiling water, and once ready, drain them.
In a pan pour a drizzle of extra virgin olive oil with the garlic clove and, if desired, some chopped chili pepper.
When the garlic is slightly golden, add the chickpeas, a tablespoon of water, and cook for 5 minutes.
Finally, add the broccoli, adjust the salt, and continue cooking, stirring and mashing with a fork to obtain a creamy mixture.
Cook the pasta in the water where the broccoli was cooked, once cooked (preferably al dente) drain it and transfer it to the pan with the sauce.
Stir for a couple of minutes, if the sauce dries out too much, add some pasta cooking water.
Serve the chickpea and broccoli pasta and enjoy your meal!
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