Chickpea & Broccoli Pasta

August 15, 2012

Yield: Makes 4 main-course servingschickpea broccoli pasta salad
Active Time: 15 min
Total Time: 25 min


  • 6 garlic cloves, chopped (about 1/4 cup)
  • 1 small chopped onion, if tolerated
  • 1/2 teaspoon dried hot red pepper flakes, if tolerated
  • 1/4 cup extra-virgin olive oil plus additional for drizzling
  • 2 (10-ounce) packages frozen chopped broccoli (not thawed)
  • 3/4 teaspoon salt
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 pound whole-wheat fussili, or favorite pasta noodle
  • grated parmesan, for topping before serving

*Alternatives — in place of or in addition to chickpeas, try navy or great northern beans


  1. Cook garlic and optional onion and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute.
  2. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes.
  3. Stir in chickpeas and cook until heated through.
  4. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
  5. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.
  6. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well.
  7. Serve drizzled with additional olive oil, and optional parmesan.
  8. If not sure of your tolerance for red pepper flakes or onion, do not use. If others who will be eating with you would like red pepper flakes, they can always be added with the parmesan at the end.

 *This recipe has been adapted from


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