Broccoli Chickpea Pasta: A Quick, Flavorful Vegan Delight

Enjoy a bowl of Broccoli Chickpea Pasta that combines vibrant flavors and nutrition for a quick vegan meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 oz Pasta Any type including gluten-free

For the Veggies

2 cups Broccoli florets Can substitute with asparagus, spinach, or zucchini
4 cloves Garlic Minced for best flavor
1/2 teaspoon Red Pepper Flakes Adjust for desired spiciness

For the Protein

1 can Chickpeas Drained and rinsed

For the Sauce

2 tablespoons Olive Oil Extra virgin recommended
1 cup Vegetable Broth Low-sodium recommended
1/2 cup Lemon Juice Fresh preferred
to taste Salt
to taste Pepper

For Garnish

1/4 cup Parmesan Cheese Optional, can substitute with nutritional yeast

Equipment

large pot
large skillet
Colander

Method

Step-by-Step Instructions

Cook the pasta according to package instructions until al dente, reserving ½ cup pasta water, then drain.
In a skillet, heat olive oil and sauté minced garlic and red pepper flakes until fragrant.
Add broccoli florets and cook until tender, about 5-7 minutes.
Stir in chickpeas, vegetable broth, and lemon juice, simmer for 2-3 minutes.
Mix in the drained pasta, gradually adding reserved pasta water until reaching desired consistency.
Season with salt and pepper, garnish with Parmesan cheese if desired, and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 400mgPotassium: 700mgFiber: 12gSugar: 5gVitamin A: 500IUVitamin C: 70mgCalcium: 50mgIron: 3mg

Notes

Use reserved pasta water for a creamy sauce and enjoy fresh or store leftovers for later.

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