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Broccoli chickpea pasta recipe card with penne, broccoli, Parmesan, red pepper flakes, parsley, and lemon.
Nimble Chef

Easy Broccoli Chickpea Pasta Recipe (Ready in 30 Minutes)

This easy Broccoli Chickpea Pasta comes together in under 30 minutes with pantry staples, garlic, olive oil, lemon, and chickpeas. A hearty, healthy vegetarian dinner packed with flavor, fiber, and plant-based protein.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz short pasta (rigatoni, penne, or orecchiette)
  • 1 large head broccoli, cut into small florets
  • 1 15 oz can chickpeas, drained and rinsed
  • 5-6 cloves garlic, thinly sliced
  • 5 tbsp olive oil
  • 1 lemon, zested and juiced
  • 0.5 tsp red pepper flakes
  • salt, to taste
  • black pepper, to taste
  • grated Parmesan or Pecorino (optional)

Equipment

  • large pot
  • Large skillet
  • colander
  • chef's knife
  • Cutting board

Method
 

  1. Bring a large pot of generously salted water to a boil. Dry the chickpeas, cut the broccoli into small florets, and thinly slice the garlic.
  2. Cook the pasta 2 minutes less than package directions. Reserve 1 cup of pasta water before draining.
  3. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Cook the broccoli for 4 to 5 minutes until tender with lightly charred edges.
  4. Push broccoli to the side. Add another tablespoon of oil and the chickpeas. Let them brown for 1 to 2 minutes. Add garlic and red pepper flakes and cook until fragrant and lightly golden.
  5. Add the drained pasta to the skillet. Pour in about one-third of the reserved pasta water and toss vigorously. Add more pasta water as needed to create a glossy sauce.
  6. Finish with lemon zest, lemon juice, salt, pepper, and a drizzle of olive oil. Toss well and serve immediately with optional Parmesan.

Notes

Dry the chickpeas thoroughly before cooking for better texture. Do not overcrowd the broccoli in the pan. Reserve at least 1 cup of pasta water for the sauce. Finish with lemon zest and juice for the best flavor. Optional toppings include Parmesan, Pecorino, basil, chili oil, or nutritional yeast for a vegan version.