Broccoli Chickpea Pasta (20 Minutes, One Pot)
This is the broccoli chickpea pasta I make every single week. The broccoli gets charred at the edges, the chickpeas turn crispy, and a splash of starchy pasta water creates a silky sauce that coats every ridge of the noodles. It's fast, forgiving, and the most-requested meatless dinner in my house.
Equipment
- Large Pot
- Rimmed Baking Sheet
- Large Skillet
- Microplane or zester
- Liquid measuring cup
Ingredients
- 1 lb short pasta (rigatoni or cavatappi)
- 1 large head broccoli (about 1 lb), cut into small florets, stalk peeled and diced
- 1 can (15 oz) chickpeas, drained and patted very dry
- 1 whole lemon (zest and juice)
- 2 cloves garlic, crushed
- 1/2 teaspoon red pepper flakes (or to taste)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil (plus more for the sauce)
- 1 tablespoon butter
- Salt and black pepper
- Reserved pasta water (about 1 cup)
Instructions
- Preheat your oven to 425°F. Bring a large pot of well-salted water to a boil.
- On a rimmed baking sheet, toss the broccoli florets and drained chickpeas with 2 tablespoons olive oil, a generous pinch of salt, and a few cracks of black pepper. Spread in a single layer – do not crowd. Roast for 15-20 minutes, flipping halfway, until the broccoli is vibrant with charred edges and the chickpeas are crispy.
- Add the pasta to the boiling water and cook until al dente (1 minute less than package directions). Before draining, scoop out about 1 cup of the pasta water and set it aside. Drain the pasta.
- In a large skillet (or the now-empty pasta pot), melt the butter with a glug of olive oil over medium heat. Add the crushed garlic and a pinch of red pepper flakes. Cook for about 30 seconds until fragrant but not brown.
- Add the drained pasta, the roasted broccoli and chickpeas, and about 1/2 cup of the reserved pasta water. Toss everything over low heat. The sauce will look watery at first; keep tossing until it turns glossy and coats the pasta evenly (about 30-45 seconds).
- Remove from heat. Add the grated Parmesan, zest of half the lemon, and a generous squeeze of lemon juice. Toss again. Taste and adjust with more salt, lemon, or pepper until it tastes bright and alive. Serve immediately with extra Parmesan if desired.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The chickpeas will soften, but the flavor deepens. Reheat in a skillet over medium heat with a splash of water or broth to restore silkiness. Not recommended for freezing – the broccoli turns mushy. Make it vegan: Use olive oil instead of butter and substitute the Parmesan with 2-3 tablespoons nutritional yeast. Add protein: Grilled chicken, Italian sausage, or a fried egg on top are all wonderful additions.