Whole Wheat Spaghetti with Broccoli, Chickpeas, & Garlic

Easy dish to make after a long day at the office.

Whole Wheat Spaghetti with Broccoli, Chickpeas and Garlic
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  1. 6 garlic cloves, chopped (about 1/4 cup)
  2. 1/2 teaspoon dried hot red pepper flakes
  3. 1/4 cup extra-virgin olive oil plus additional for drizzling
  4. 2 (10-ounce) packages frozen chopped broccoli (not thawed)
  5. 3/4 teaspoon salt
  6. 1 (15-ounce) can chickpeas, rinsed and drained
  7. 1/2 pound whole-wheat spaghetti
  8. Accompaniments: finely grated parmesan (Go Veggie Vegan)
  9. 1 lemon wedges
  1. Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
  2. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.
Adapted from Epicurious
Adapted from Epicurious