Spaghetti with broccoli and chickpeas

Name: Spaghetti with broccoli and chickpeas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 225 g spaghetti; 560 g frozen broccoli; 425 g canned chickpeas; 6 pcs garlic; 60 ml olive oil; 0.5 tsp red pepper flakes; to taste salt; to taste black pepper; to taste grated parmesan; 1 pcs lemon

Pasta with broccoli, canned chickpeas, and garlic, sautéed in olive oil.

Total: 25 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 527
Protein: 20 g
Fat: 18 g

Ingredients

for 4 servings

spaghetti225 g
frozen broccoli560 g
canned chickpeas425 g
garlic6 pcs
olive oil60 ml
red pepper flakes0.5 tsp
saltto taste
black pepperto taste
grated parmesanto taste
lemon1 pcs

Method

6 steps

Boil the spaghetti in salted water until al dente. Before draining, reserve about 100 ml of the pasta cooking water.
Heat olive oil in a pan, add minced garlic and pepper flakes. Sauté for about 1 minute until the garlic is golden.
Add the frozen broccoli and salt. Cook, stirring occasionally and breaking up any clumps, for 5-7 minutes until the broccoli is tender.
Add the rinsed chickpeas to the vegetables and heat everything through.
Transfer the cooked spaghetti to the pan with the vegetables, add the reserved pasta water. Stir over low heat for a minute to combine the ingredients.
Serve with grated parmesan and lemon wedges.