Broccoli Chickpea Pasta That's Actually Satisfying in 30 Minutes
This is the pasta I make when I want something that feels good to eat—and good for us—without spending an hour in the kitchen. The broccoli gets crispy, the chickpeas get golden, and the whole thing comes together in a glossy, garlicky sauce that clings to every piece of pasta.
Equipment
- Large Sheet Pan
- Large Pot
- Large Skillet or Sauté Pan
Ingredients
For the Roasted Vegetables
- 1 large head Broccoli, cut into small florets
- 1 can (15 oz) Chickpeas, drained and patted dry
- 2 tbsp tablespoons Olive oil
- to taste Salt
- to taste Black pepper
For the Pasta
- 12 oz ounces Short pasta (fusilli, cavatappi, or penne)
- 4-5 cloves Garlic, thinly sliced
- 1/2 tsp teaspoon Red pepper flakes
- 1 1/2 cups cups Reserved pasta water
- 1 whole Lemon (juice and zest if desired)
Optional
- 1/2 cup cup Parmesan, finely grated (or nutritional yeast for dairy-free)
Instructions
- Preheat your oven to 425°F (220°C). Bring a large pot of well-salted water to a boil.
- On a large sheet pan, toss the broccoli florets and dried chickpeas with a generous drizzle of olive oil, salt, and pepper. Spread in a single layer. Roast for 20-25 minutes, until the broccoli is deeply browned at the edges and the chickpeas are golden and crisp.
- While the vegetables roast, cook the pasta in the boiling water until just shy of al dente (about 1 minute less than package directions). Reserve 1 1/2 cups of pasta water before draining. Do not rinse the pasta.
- In a large skillet, heat another generous glug of olive oil over medium heat. Add the sliced garlic and red pepper flakes. Sizzle gently for 1-2 minutes until the garlic is fragrant and just starting to turn golden. Do not let it darken.
- Pour about 1 cup of the reserved pasta water into the skillet. Bring to a simmer, scraping up any browned bits. Let it bubble for 2 minutes until slightly reduced and creamy. This is your sauce base.
- Add the drained pasta to the skillet and toss until every piece is coated. If dry, add more pasta water. Remove from heat. Add the roasted broccoli and chickpeas, a squeeze of lemon juice, and most of the Parmesan (if using). Toss gently. Taste and adjust seasoning. Serve immediately with remaining Parmesan on top.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-low with a splash of water. The broccoli will lose some crunch but the flavor improves.
Make Ahead: Roast the broccoli and chickpeas up to a day ahead and keep in the fridge. Then just cook the pasta and make the sauce when ready.
Tip: Dry the chickpeas thoroughly before roasting to ensure they get crispy. Undercook the pasta slightly as it will finish cooking in the hot sauce. Don't skip the lemon juice at the end!