Bright, simple, and full of comforting flavor, this Broccoli Chickpea Pasta with Garlic Olive Oil is a weeknight winner. Tender pasta and crisp-tender broccoli get a hit of garlicky olive oil and hearty chickpeas for a filling, plant-forward meal. It smells warm and savory from the garlic, tastes bright with a touch of pepper, and has a pleasing mix of creamy chickpea texture and al dente pasta. If you like one-pan dinners that come together fast, this is a great choice — and if you want a cheesy finish, a sprinkle of grated Parmesan adds a salty, nutty note. For a different take on broccoli pasta dishes, check this broccoli pasta casserole for inspiration.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on 2 servings total):
- Calories per serving: 885 kcal
- Protein: 26 g
- Carbohydrates: 123 g
- Fat: 31 g
- Fiber: 15 g
- Sugar: 10 g
- Sodium: 650 mg
Why Make This Broccoli Chickpea Pasta with Garlic Olive Oil
This dish is quick, budget-friendly, and satisfying. The chickpeas add protein and creaminess without meat. Broccoli brightens the plate with color and crunch and gives a fresh, slightly bitter contrast to the rich garlic oil. You get a full meal in one skillet with minimal cleanup. It’s flexible, great for leftovers, and easy to scale up for guests.
How to Make Broccoli Chickpea Pasta with Garlic Olive Oil
The method is straightforward: cook pasta with broccoli, sauté garlic in olive oil, warm the chickpeas, then toss everything together. Small steps like saving a bit of pasta water and gently toasting the garlic make a big flavor difference. This recipe works with any pasta shape you like — short tubes, twists, or long strands all do well.
Ingredients:
- 8 oz pasta (your choice)
- 2 cups broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Red pepper flakes (optional)
- Grated Parmesan cheese (optional)
Directions:
Step 1: Preparation
Cook the pasta according to package instructions until al dente. In the last 2 minutes of cooking, add the broccoli florets so they become bright green and just tender. Drain the pasta and broccoli together and set aside. Reserve a splash (1/4 cup) of the pasta cooking water if you like a looser sauce.
Step 2: Mixing
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute. Watch the garlic closely so it does not burn — golden is sweet and mellow; brown is bitter.
Step 3: Cooking
Add the chickpeas to the skillet and cook for about 5 minutes until warmed through and lightly toasted. Season with salt, pepper, and red pepper flakes if using. Lightly pressing a few chickpeas with the back of a spoon gives some creamy texture while keeping whole beans for bite.
Step 4: Finishing
Toss the cooked pasta and broccoli into the skillet with the garlic-chickpea mixture. Stir to combine and add a splash of reserved pasta water if needed to help the oil coat the pasta. Taste and adjust seasoning. Serve hot, topped with grated Parmesan cheese if desired.
How to Serve Broccoli Chickpea Pasta with Garlic Olive Oil
Serve it straight from the skillet for a cozy family meal. Add a squeeze of lemon for brightness, or top with chopped fresh parsley for color. Pair with a simple green salad and crusty bread for a complete dinner. For a lighter option, serve smaller portions alongside roasted fish or grilled chicken.
How to Store Broccoli Chickpea Pasta with Garlic Olive Oil
- Refrigerator: Cool to room temperature, place in an airtight container, and refrigerate for up to 3–4 days.
- Freezer: Not ideal because broccoli texture can degrade, but you can freeze portions without broccoli for up to 2 months. Thaw overnight in the fridge and add fresh or lightly steamed broccoli when reheating.
- Reheating: Warm gently in a skillet over medium-low heat with a splash of water or olive oil to loosen the sauce. Microwave in short bursts, stirring between intervals.
Expert Tips for Perfect Broccoli Chickpea Pasta with Garlic Olive Oil
- Salt your pasta water well — it’s your main chance to season the pasta itself.
- Add broccoli in the last 2 minutes so it stays bright and slightly crisp. Overcooked broccoli becomes mushy and dull.
- Toast some chickpeas slightly to add a nutty flavor and firmer texture. Pressing a few beans creates a silkier binding for the sauce.
- Use good olive oil — it’s the main flavor here.
- Save a bit of pasta water to emulsify the oil and create a glossy coating on the pasta.
- If garlic browns too fast, lower the heat and add a splash of pasta water to cool the pan.
- Substitute whole-grain or legume pasta to boost fiber and protein; adjust cooking time per package.
Delicious Variations
- Lemon & Herb: Add zest and juice of 1 lemon, with chopped basil or parsley for a bright finish.
- Spicy Tomato: Stir in 1/2 cup of cherry tomatoes and 2 tbsp tomato paste, cook until saucy, and add chili flakes.
- Creamy Version: Stir in 1/4 cup mascarpone or Greek yogurt off-heat for a creamy sauce.
- Roasted Vegetables: Swap steamed broccoli for roasted broccoli and red pepper for a smoky flavor.
- Vegan Cheese: Omit Parmesan and use nutritional yeast or a vegan grated cheese for a cheesy flavor.
Frequently Asked Questions
Q: Can I use frozen broccoli instead of fresh?
A: Yes. Add frozen broccoli to the pasta water in the last 2–3 minutes of cooking. Thawing slightly in hot water works well but don’t overcook — drain promptly.
Q: Is canned chickpeas okay, or should I cook dried chickpeas?
A: Canned chickpeas are convenient and work great. Rinse them to remove excess sodium. If you use cooked dried chickpeas, they give a firmer texture and richer flavor.
Q: How do I prevent garlic from burning?
A: Cook garlic over medium or medium-low heat and watch it closely. Add it after the oil warms and remove the pan from heat if it starts to brown too quickly. A splash of pasta water can cool the pan.
Q: Can I make this gluten-free?
A: Yes. Use a gluten-free pasta and follow the same cooking steps. Check the cooking time on the package for al dente texture.
Q: Will this hold up as leftovers?
A: Yes, it keeps well for 3–4 days in the fridge. The pasta may absorb oil and become drier; reheat with a splash of olive oil or water and toss gently to refresh the texture.
Q: Can I add protein like chicken or sausage?
A: Absolutely. Cook bite-sized chicken or sliced sausage first, remove from the pan, then follow the recipe and add the cooked protein back when tossing.
Q: What pasta shapes work best?
A: Short shapes like penne, rigatoni, or fusilli hold chickpeas and broccoli well. Spaghetti or linguine also work if you prefer long pasta.
Conclusion
This Broccoli Chickpea Pasta with Garlic Olive Oil is quick, satisfying, and full of bright, savory flavors — a go-to for busy nights when you want something wholesome and tasty. For another lemony, broccoli-and-chickpea pasta idea that adds a bright citrus note, try this roasted broccoli and chickpea lemon pasta. Enjoy cooking, and don’t be afraid to tweak seasonings to match your taste.
Print
Broccoli Chickpea Pasta with Garlic Olive Oil
- Total Time: 22 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A bright and comforting weeknight pasta dish featuring tender pasta, crisp broccoli, hearty chickpeas, and a garlicky olive oil sauce.
Ingredients
- 8 oz pasta (your choice)
- 2 cups broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Red pepper flakes (optional)
- Grated Parmesan cheese (optional)
Instructions
- Cook the pasta according to package instructions until al dente. In the last 2 minutes of cooking, add the broccoli florets. Drain and set aside, saving 1/4 cup of pasta cooking water if desired.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute.
- Add the chickpeas to the skillet and cook for about 5 minutes until warmed through. Season with salt, pepper, and red pepper flakes if using.
- Gently toss the cooked pasta and broccoli into the skillet with the garlic-chickpea mixture, adding reserved pasta water as needed. Adjust seasoning and serve hot, topped with grated Parmesan if desired.
Notes
For a different flavor, add lemon juice, herbs, or substitute whole-grain pasta for added fiber.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 885
- Sugar: 10g
- Sodium: 650mg
- Fat: 31g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 123g
- Fiber: 15g
- Protein: 26g
- Cholesterol: 0mg
