broccoli and chick pea pasta

I often tool around the Interweb looking for recipes: epicurious, Everybody Likes Sandwiches, and various places googled up and found here and there. (Check out the food section of my bloglines if you’re interested in more.) Anyway, yay Internet! We constantly experiment with ones I find to see if we like it, fool around with them, and add them to our troop count. This one is one that is going in for me (I love garbanzo beans), though Christine offers a solid “meh” on it. It comes here today courtesy of Everybody Likes Sandwiches (the original post). It’s quick, easy, tasty, and cheap.

broccoli & chickpea pasta

250 g pasta
1 can of chickpeas
1 head of broccoli
1 lemon, juiced & zested
5 cloves garlic, minced
1/2 onion, diced
1/2 c olive oil
1 t red pepper flakes
salt & pepper
1/4 c pasta cooking liquid
2 T parmesan cheese

1. Drain chickpeas and place in a bowl. Add a 1/4 cup of olive oil, lemon zest and juice, salt, pepper, and minced garlic. Set aside.

2. In a large pot, bring water to a boil. Add in broccoli and salt and cook until bright green. Remove broccoli with a slotted spoon and add to the chickpea mixture. Toss.

3. Add pasta to pot where you just cooked the broccoli. Bring to a boil and then turn down to medium heat until pasta is cooked al dente.

4. Meanwhile, in a large skillet, heat up the remaining oil and saute the red chili flakes and onion until just starting to turn golden and fragrant. Dump in the chickpea and broccoli mixture. Combine. Drain the pasta, reserving some of the liquid and add into the skillet. Sprinkle with parmesan cheese and toss until everything is coated. Serve in deep bowls and top with some more cheese if you want.


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