Broccoli Chickpea Pasta with Garlic Olive Oil — On a chilly autumn evening I wrapped my hands around a steaming bowl and watched the kitchen window fog up as the smell of garlic and roasted broccoli filled the house.
Introduction
There’s something about the way warm olive oil and toasted garlic mingle with tender broccoli and nutty chickpeas that makes this Broccoli Chickpea Pasta with Garlic Olive Oil a fall favorite. It’s comforting without being heavy, bright without being fussy, and it’s become a reader favorite because it’s quick enough for weeknights and cozy enough for slow weekend meals. If you enjoy seasonal dishes and like exploring chickpea-forward recipes, you might also love this vibrant Chickpea Avocado Salad with Creamy Feta, a fresh side that pairs beautifully with pasta bowls.
Why you’ll love this recipe
- Uses pantry staples and seasonal broccoli
- Plant-forward and satisfying for vegetarians and meat-eaters alike
- Easy to scale and forgiving for beginners
Ingredients
Ingredients for Broccoli Chickpea Pasta with Garlic Olive Oil:
- 12 oz (340 g) pasta (spaghetti, penne, or short pasta of choice)
- 2 cups broccoli florets, trimmed and cut into bite-sized pieces
- 1 (15 oz) can chickpeas, drained and rinsed
- 4 cloves garlic, thinly sliced
- 1/3 cup extra virgin olive oil
- 1/4 tsp crushed red pepper flakes (optional)
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan (or plant-based alternative)
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley or basil for garnish
- Optional: toasted pine nuts or slivered almonds for crunch
Step-by-step Instructions
Prep and boil
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
Roast or sauté the broccoli
- For a roast: Toss broccoli with 1 tbsp olive oil, salt, and pepper. Roast at 425°F (220°C) for 12–15 minutes until edges are browned.
- For a quicker pan method: Sauté broccoli in a large skillet with 1 tbsp olive oil over medium-high heat until bright and tender, about 6–8 minutes.
Crisp the chickpeas (recommended)
- In a skillet, heat 2 tbsp olive oil over medium. Add chickpeas, a pinch of salt, and cook until lightly browned and slightly crisp, about 6–8 minutes. Remove and set aside.
Make the garlic olive oil sauce
- In the same skillet, add remaining olive oil and sliced garlic. Cook gently over low-medium heat until fragrant and just golden (don’t let it burn). Add red pepper flakes if using.
Combine everything
- Add drained pasta to the skillet with the garlic oil. Toss in roasted/sautéed broccoli and chickpeas. Add lemon zest, lemon juice, and 1/4 cup reserved pasta water to loosen. Stir in grated Parmesan or alternative and more pasta water if needed to create a silky sauce. Season with salt and pepper.
Serve
- Divide into bowls, sprinkle with parsley and toasted nuts, and finish with an extra drizzle of olive oil. Enjoy warm.
Tips for Success
- Use good olive oil: The flavor carries through, so a fresh extra virgin olive oil makes a difference.
- Don’t overcook garlic: Keep it golden to avoid bitterness.
- Reserve pasta water: The starch helps bind the sauce and gives a silky texture.
- Even-sized broccoli florets cook more evenly—trim large pieces.
- If pasta sticks, toss with a splash of reserved cooking water rather than more oil.
Possible Variations
- Gluten-free: Use your favorite gluten-free pasta to make this Broccoli Chickpea Pasta with Garlic Olive Oil gluten-free without sacrificing texture.
- Protein boost: Stir in cooked chicken or sautéed tofu for added protein.
- Streusel topping (for a seasonal crunch): Mix 1/3 cup panko or gluten-free crumbs, 2 tbsp olive oil, 1 tbsp grated Parmesan, and 1/4 tsp thyme; toast until golden and sprinkle over the finished dish for fall-worthy crunch.
- Mediterranean twist: Add olives, sun-dried tomatoes, and a handful of spinach for a brighter, herbaceous version—similar flavors can be found in the Mediterranean Chickpea Skillet with Spinach if you want more ideas.
- Lemon-forward: Increase lemon juice for a zippier finish, or add a splash of white wine while sautéing garlic for depth.
Storage Recommendations
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet with a splash of water or olive oil to revive the sauce.
- Freezing: Not recommended for best texture—chickpeas and broccoli can become softer after freezing and reheating.
- Make-ahead: You can roast the broccoli and crisp the chickpeas up to a day ahead. Keep components separate and combine right before serving for the freshest result.
- Reheating tip: Add a squeeze of lemon and a drizzle of olive oil after reheating to bring back brightness.
Conclusion
If this Broccoli Chickpea Pasta with Garlic Olive Oil inspires you to try more roasted combinations, the recipe for Roasted Broccoli and Chickpea Lemon Pasta is a lovely companion that explores similar flavors and techniques.
FAQs
Q: Can I use frozen broccoli for this recipe?
A: Yes — use frozen florets straight from the bag and either roast them slightly longer or sauté until excess moisture evaporates and edges start to brown.
Q: Is this recipe healthy and balanced?
A: Absolutely — it combines whole-grain carbs (if you choose whole-wheat pasta), plant-based protein from chickpeas, healthy fats from olive oil, and fiber-rich vegetables.
Q: Can I make this dish nut-free?
A: Yes — simply omit the toasted nuts, or swap them for seeds like pumpkin or sunflower seeds for crunch.
Q: How can I make this spicier?
A: Increase the crushed red pepper flakes, add a pinch of smoked paprika, or finish with a drizzle of chili-infused olive oil to ramp up the heat.
Broccoli Chickpea Pasta with Garlic Olive Oil
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting and satisfying pasta dish featuring roasted broccoli, chickpeas, and a fragrant garlic olive oil sauce, perfect for cozy fall evenings.
Ingredients
- 12 oz (340 g) pasta (spaghetti, penne, or short pasta of choice)
- 2 cups broccoli florets, trimmed and cut into bite-sized pieces
- 1 (15 oz) can chickpeas, drained and rinsed
- 4 cloves garlic, thinly sliced
- 1/3 cup extra virgin olive oil
- 1/4 tsp crushed red pepper flakes (optional)
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan (or plant-based alternative)
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley or basil for garnish
- Optional: toasted pine nuts or slivered almonds for crunch
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
- Toss broccoli with 1 tbsp olive oil, salt, and pepper. Roast at 425°F (220°C) for 12–15 minutes until edges are browned. Alternatively, sauté broccoli in a large skillet with 1 tbsp olive oil over medium-high heat until bright and tender, about 6–8 minutes.
- In a skillet, heat 2 tbsp olive oil over medium. Add chickpeas, a pinch of salt, and cook until lightly browned and slightly crisp, about 6–8 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil and sliced garlic. Cook gently over low-medium heat until fragrant and just golden.
- Add drained pasta to the skillet with the garlic oil. Toss in roasted or sautéed broccoli and chickpeas. Add lemon zest, lemon juice, and 1/4 cup reserved pasta water to loosen. Stir in grated Parmesan or alternative. Season with salt and pepper.
- Divide into bowls, sprinkle with parsley and toasted nuts, and finish with an extra drizzle of olive oil. Enjoy warm.
Notes
Use good extra virgin olive oil for the best flavor. Don’t overcook the garlic to avoid bitterness. Reserve pasta water for a silky texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian