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Nutrition Facts
Serving Size 1 (352g) Recipe makes 4 servings
Calories 501
Calories from Fat 144		(28%)
Amount Per Serving		%DV
	Total Fat 16.0g	24%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 10.3g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 791mg		32%
Potassium 596mg		17%
Total Carbohydrate 75.0g		24%
	Dietary Fiber 10.9g	43%
	Sugars 3.0g
Protein 17.0g		33%
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Spaghetti With Broccoli, Chickpeas, and Garlic

Recipe #111499 | 35 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Miraklegirl
Feb 20, 2005

This recipe comes from Gourmet (January 2005). Make it even healthier with whole wheat spaghetti. Enjoy!

SERVES 4 (change servings and units)

Ingredients

6 cloves garlic, chopped
1/2 teaspoon dried hot red pepper flakes
1/4 cup olive oil, plus
additional olive oil, for drizzling
2 (10 ounce) packages frozen chopped broccoli (not thawed)
3/4 teaspoon salt
1 (15 ounce) can chickpeas, rinsed and drained
1/2 lb spaghetti
freshly grated parmesan cheese
lemon wedge (optional)

Directions

1
Cook garlic and red pepper flakes in oil in a heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute.
2
Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp tender, 5 to 7 minutes.
3
Stir in chickpeas and cook until heated through.
4
Cook pasta in a 6 to 8 quart pot of boiling salted water until al dente.
5
Reserve 1/2 cup pasta water, then drain pasta in a colander.
6
Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well.
7
Sprinkle parmesan cheese over top.
8
Serve drizzled with additional olive oil and lemon wedges on the side.

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Featured Reviews for This Recipe

From: Chef #1152322

On Jan 31, 2009

Excellent!

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From: dicentra

On Mar 31, 2006

This was really good for a quick week night dinner. I used less garlic (and shouldn't have!), fresh broccoli and I added a couple of diced roma tomatoes. I served this over linguini because that is what I had. The cheese is manditory!

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From: Inge 1505

On Mar 29, 2005

I liked it a lot. The flavours stood out nicely, so if you don't like one of the ingredients don't make this dish. Three people ate it, no leftovers. We had it as a vegetarian main dish. I had no chickpeas, so I substituted kidney beans and liked the additional color as well as the taste. I used 2 TB mild young garic cut up into 1/32 inch slices, but found this almost too much. Will reduce the amount to 1 1/2 TB next time, even less when using older, stronger garlic , I'll use a little less oil as well. I used 2 T grated parmesan as additional flavour and drizzled 1 T lemon juice over broccoli and beans before adding pasta, in my case whole wheat elbow maccaroni.

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From: Ilysse

On Mar 14, 2009

We enjoyed this a lot...all except the 7 year old, but she gets in her moods. I served it one night with steak so we didn't add cheese...the leftovers the next night we added the cheese and agree it makes all the difference. My 10 year old also liked it balsamic vinegar drizzled over. Oh, and I used fresh broccoli steamed in the microwave. Thanks for posting.

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