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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.


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


  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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  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.



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