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Spicy Broccoli and Chickpea Orecchiette
with parmesan

Active: 30 min Total: 30 min

In this super fast vegetarian pasta, broccoli, chickpeas and tomato sauce combine into a classic bowl of comfort food. A version of this dish was first featured in January 2015.

Tags

Ingredients

Servings:
4
Metric
Spicy Broccoli and Chickpea Orecchiette:
  • Garlic - 3 cloves, sliced thinly
  • Broccoli - 1 1/4 lb, chopped
  • Basil (opt) - 4 sprigs, chiffonaded
  • Garbanzo beans (14 oz / 397 g can) - 1 can, drained and rinsed
  • Pasta, orecchiette - 8 oz ((sub any small pasta shape))
  • Oil, cooking - 1 Tbsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Tomatoes, crushed - 2 cups
  • Lemons - 1/2, juice of
  • Cheese, Parmesan - 2 oz, shaved or grated

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Garlic - Slice. (Can be done up to 3 days ahead)
  2. Broccoli - Chop into bite-sized pieces. (Can be done up to 3 days ahead)
  3. Basil (if using) - Chiffonade.
  4. Chickpeas - Drain and rinse.

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Make

  1. Bring a sauce pan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. About 1 minute before finishing, add in broccoli. Drain, saving ½ cup (or 118 ml) of pasta water (for 4 servings, adjust accordingly if customizing).
  2. Heat a saute pan over medium-high heat. Add cooking oil and then sliced garlic and red pepper flakes to heated oil. Add chickpeas and saute until golden.
  3. Add crushed tomatoes and pasta water, and saute for another 2 minutes.
  4. Mix pasta and broccoli into the sauce, and saute until everything is cooked through.
  5. Remove from heat. Fold in basil, and finish with lemon juice and parmesan cheese (if using). Season to taste with salt and pepper.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (89)
Gluten-free (5)
Paleo (5)
Vegetarian (6)

32 reviews

a little bland and needed something else besides broccoli and pasta.

By: Aakash
Posted: May 24, 2017
Diet: Original
0 Helpful

I'd remake this meal when I'm not in my first trimester with an aversion to poultry and red sauce. I think it would be good and my husband liked it (though he subbed green beans for broccoli).

By: Jamie
Posted: Apr 27, 2017
Diet: Original
0 Helpful

Even better than last time.

By: Carolyn
Posted: Apr 04, 2017
Diet: Original
0 Helpful

Nothing exciting here. We added about 1 cup of extra crushed tomatoes and 1/2 cup of pasta water so it wasn't dry. I think I'd rather cannellini beans or something with more taste than chickpeas. Also, while I love both broccoli and tomato sauce, I'm not a fan of them together.

By: Jenna
Posted: Mar 31, 2017
Diet: Original
0 Helpful

This is pretty good. I think I could have added a lot more red pepper flakes to make it spicy, but it's a good meal.

By: Chelsea
Posted: Mar 30, 2017
Diet: Original
0 Helpful

Flavors didn't come together so well for me, but loved the trick of throwing the broccoli in as the pasta finishes. Wow game changer!!

By: Lara
Posted: Mar 29, 2017
Diet: Original
0 Helpful