Ingredients

12 oz short pasta (e.g., orecchiette, penne, fusilli)

1 large head broccoli (about 1.5 lbs, cut into small florets)

2 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

1/4 cup extra virgin olive oil

6 cloves garlic (thinly sliced or minced)

1/2 tsp red pepper flakes (optional, for a kick)

1 can chickpeas (15-oz, rinsed and drained)

1/2 cup vegetable broth (or reserved pasta water)

1/2 lemon (juiced, about 2 tbsp)

Salt and black pepper to taste

1/4 cup grated Parmesan cheese or nutritional yeast (optional for serving)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. While the pasta cooks, toss the broccoli florets with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.

Step 2: Heat a large skillet over medium-high heat. Add the seasoned broccoli florets in a single layer. Cook for 5-7 minutes, stirring occasionally, until tender-crisp and slightly charred. Remove broccoli from the skillet and set aside.

Step 3: Reduce heat to medium-low. Add 1/4 cup extra virgin olive oil to the same skillet. Add the garlic and red pepper flakes if using. Sauté for 1-2 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.

Step 4: Add the rinsed and drained chickpeas to the skillet with the garlic and olive oil. Sauté for another 2-3 minutes, stirring to coat the chickpeas and allow them to warm through and slightly crisp.

Step 5: Drain the cooked pasta, reserving about 1 cup of pasta water. Add the pasta and cooked broccoli back into the skillet with the chickpeas and garlic oil. Pour in 1/2 cup vegetable broth or reserved pasta water and the lemon juice. Toss everything together until well combined, allowing the sauce to emulsify and coat the pasta. Add more pasta water if the sauce is too dry.

Step 6: Taste and adjust seasoning with additional salt and black pepper as needed. Serve immediately, topped with grated Parmesan cheese or nutritional yeast if desired.

Tips & Variations

For extra depth, toast the garlic gently and avoid burning to keep a mild, nutty flavor.

Substitute broccoli with asparagus or green beans for a different twist.

Add a handful of fresh herbs like parsley or basil for added freshness.

Use gluten-free pasta to make this dish gluten-free without sacrificing texture.

For a vegan version, skip the Parmesan or replace it with nutritional yeast.

FAQs

Can I use canned or frozen broccoli instead of fresh?

Fresh broccoli works best for this recipe to achieve that tender-crisp texture and slight char. Canned broccoli is not recommended, but frozen broccoli can be used if thawed and patted dry before cooking.

What can I substitute for vegetable broth?

If you don’t have vegetable broth, reserved pasta cooking water works perfectly to help emulsify the sauce and add flavor without overpowering the dish.