Chickpea, Broccoli & Garlic Pasta
(Serves 1 hungry person or 2 people for a light lunch)
I have cooked this pasta dish a few times, I have added Broccoli to this because we should all eat more vegetables, just on principle.
It is more traditional to not use Broccoli and without the green stuff it is a more meaningful version of “Cacio e Pepe” (Cheese & Pepper) and texturally it has more to offer than “Aglio e Olio” (Garlic & Olive Oil) both of which are incredible in their own right, but this is just something I enjoy for a bit of variety.
It’s super quick, a little different and frankly if you can’t go out to shop you should have everything you need in the house…
1 point to consider - If you are using traditional pasta instead of wholewheat, I would eat a maximum of 100g per person as a portion, otherwise that's ALOT of pasta to consume in a meal...
This is a definite store cupboard staple - go on and eat your hoarded chickpeas & pasta with reverence and joy, other beans can be substituted but i would not recommend Kidney Beans, unless you like Strangely Brown food...
Buon Appetito
¼ Onion
½ Can Chickpeas w/ the water from the can
6 Florets of Broccoli
125g Wholewheat Pasta
2 Garlic Cloves, finely sliced
20g Parmesan, finely grated
Olive Oil, Salt & Pepper to season
1. Boil your pasta water – this needs to have a large amount of salt in it, to flavour the pasta (Think Sea Water...)
2. Soften the Onion in Olive Oil with a little pinch of salt.
3. Once the Onion is translucent (10 mins on a low heat, if done right), add the Chickpeas and the water from the can.
4. Top up the chickpeas with boiling water to cover and bring to a steady simmer.
5. Add the pasta to the boiling water – cook to al dente.
6. Once the Chickpeas have cooked away 1/3 of the liquid, removed from the heat and mash with a potato masher, this should form a coarse but creamy textured sauce in the pan. Probably 10-12 mashes should achieve this consistency.
NB/ Season where necessary with Salt & Pepper.
7. Add the Broccoli to the Chickpeas and cook for another 2 mins until the Broccoli is tender.
8. Remove the pasta from the water once cooked and drain.
9. In the hot pasta pan (which should be dry), add a good glug of Olive Oil and lightly fry the Garlic until blonde in colour, add the cooked pasta to the oil & garlic.
10. Pour the Chickpea & Broccoli mix on top of the pasta and grate the parmesan into the pan.
11. Mix to incorporate the pasta and sauce, taste for seasoning and adjust where necessary.
12. Pour into a suitable bowl, grate more Parmesan on the top because who doesn’t love cheese?
13. Stuff your face, Stay Home, Be Safe & Eat With Love