In the Kitchen: Pasta with Broccoli and Chickpeas (and lots of garlic)

I am kind of obsessed with garlic. As in, if garlic was a socially acceptable perfume scent, it would be my signature fragrance. No joke.

Last night’s dinner is one of my favorites because it seems as if there is no way humanly possible to add too much garlic. It’s also healthy, inexpensive and super easy for the days that you’re constantly on the go and can’t commit a generous chunk of time to meal preparation. My kids gobble this stuff up like it’s nobody’s business.

I’m no math whiz, but I do know that garlicky + easy + budget friendly + kid friendly = dinner winner.

"A nickel will get you on the subway, but garlic will get you a seat." ~Old New York Proverb

Pasta with Broccoli and Chickpeas

  • 1/2 box of whole wheat pasta (I used rotini)
  • 2 broccoli crowns, chopped (stalks included!)
  • 4 or 5 cloves of garlic, minced
  • 1-15 oz can of chickpeas (garbanzo beans), drained and rinsed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup water
  • salt and pepper to taste
  • grated parmesan cheese, to taste
1. Cook pasta according to box directions. Drain and set aside.
2. In large pot or wok pan with lid, melt butter and combine with olive oil over medium heat. Add garlic and cook until fragrant and light golden in color, about 30 seconds to a minute. Add broccoli and toss to coat, saute over medium heat for 5 minutes. Add drained chickpeas, 1/2 cup of water, salt & pepper to taste and mix to combine with broccoli. Bring water to a boil over high heat, cover the pot and cook over medium heat about 5-8 minutes, or until broccoli is tender-crisp.
3. When broccoli is done, remove from heat and add pasta. Toss to combine. Add parmesan cheese to taste. Serves 4-6.
Tips and tricks:
* You can use all olive oil or all butter, I do half and half because I love how the olive oil sautes but I can’t give up that yummy buttery taste. Also, combining butter with olive oil helps prevent the butter from burning.
*Use any pasta you like. I prefer whole wheat in this recipe because the nuttiness complements the other flavors of the dish. But if you’re a whole wheat-aphobic, go ahead and use regular white pasta. We don’t judge here!
*In lieu of adding plain water, you can also use chicken or vegetable broth for a more complex flavor.
*I played it safe with the garlic quantity, so you can use more or less to suit your preferences. Also, 1/2 teaspoon of jarred minced garlic equals one clove.
*This is a vegetarian recipe, but you can leave out the parmesan cheese and sub oil for the butter to make it vegan friendly.
*If all you’ve got is frozen broccoli, that’s A-OK. Toss in 3-4 cups of frozen broccoli and get rockin’!
When it comes to garlic, are you a lover or a hater? And what’s your favorite garlicky recipe?  Tell us in the comments section below!

5 responses to “In the Kitchen: Pasta with Broccoli and Chickpeas (and lots of garlic)

  1. Yum! Chickpeas and broccoli are my all-time favorite. I will definitely be making this soon!

  2. The more garlic the better, but not too much. This dish sounds wonderful. I adore chickpeas.

  3. YU-UM ! I love garlic, and I love the combination of the chickpeas and broccoli. Thanks for sharing 🙂

  4. Pingback: Monday Menu Plan: 1/16-1/22 | Ginger(ly) Homemaking

  5. Pingback: Monday Menu Plan: 4/9-4/15 | Ginger(ly) Homemaking

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