Description
This Easy Lemon Broccoli Chickpea Pasta combines tender roasted broccoli and chickpeas with a zesty lemon-infused mashed chickpea sauce, tossed with protein-rich chickpea pasta. A quick, wholesome, and vibrant dish perfect for a nutritious weeknight dinner.
Ingredients
Vegetables
- 1 large head broccoli, cut into bite-sized florets
- 1 minced shallot (optional, if not using shallot-infused olive oil)
Legumes
- 2 (15 oz) cans chickpeas, drained and rinsed (reserve 1 cup)
Pantry & Seasonings
- 4 Tbsp shallot-infused olive oil (or 4 Tbsp oil of choice + 1 minced shallot)
- ½ tsp salt (plus additional to taste)
- Juice of 1 lemon
- Zest of 1 lemon
- ¼ tsp red pepper flakes
- Fresh cracked black pepper (to taste)
Pasta
- 1 (8-9 oz) box chickpea rotini (or favorite pasta)
Additional
- 1-2 cups reserved pasta water
Instructions
- Roast: Preheat your oven to 375°F (190°C). Toss the broccoli florets and 1 cup of drained chickpeas with 1 tablespoon of oil, a pinch of salt, and several cracks of black pepper. Spread them on a baking sheet and roast for about 30 minutes until the broccoli is tender and slightly caramelized.
- Boil: While the veggies roast, bring a pot of salted water to a boil. Cook the chickpea rotini according to package instructions. Reserve 1-2 cups of pasta water before draining.
- Bloom: In a large sauté pan over medium heat, add the remaining 3 tablespoons of oil. Once hot, sprinkle in the red pepper flakes and several cracks of black pepper. If you’re not using shallot-infused oil, add the minced shallot now and sauté until fragrant and translucent.
- Mash: Add the remaining chickpeas, lemon juice, and ½ cup of the reserved pasta water to the pan. Using the back of a wooden spoon or a heat-safe masher, mash the chickpeas partially to create a chunky sauce. Adjust the consistency with more pasta water if too thick, or let cook longer if too thin.
- Combine: Once the sauce has thickened and the flavors meld, stir in the roasted broccoli, cooked pasta, and lemon zest. Gently toss everything together. Taste and adjust seasoning with salt, black pepper, or extra lemon juice as needed. Serve topped with the roasted chickpeas from step one.
Notes
- You can substitute chickpea rotini with any favorite pasta, but chickpea-based pasta adds extra protein and fiber.
- Using shallot-infused olive oil adds a subtle onion flavor; if unavailable, use regular olive oil and sauté minced shallot separately.
- Adjust red pepper flakes according to your preferred spice level.
- If you don’t have a masher, use the back of a large spoon to gently mash chickpeas.
- Reserve pasta water is key for adjusting sauce texture; add gradually to get a creamy consistency.
- For a vegan version, ensure the pasta is egg-free and all ingredients meet dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
