lemony pasta with broccoli and chickpeas

[Guest guest]

Adapted from Marc Meyer's recipe, which Originally appeared in Food

and Wine magazine a year or two ago.

 

Lemony Pasta with Broccoli and Chickpeas

 

1 pound brown rice pasta in a chunky shape (spirals, shells, or

penne)

1 can chickpeas, drained and rinsed

2 to 3 cups broccoli florets, bite-sized

1 or two cloves minced garlic

1/2 t red pepper flakes or to taste

3 T olive oil

1/2 t salt or to taste

2 to 3 T lemon juice

2 heaping T minced green olives (optional)

 

Cook pasta according to package directions, being careful not to

overcook. Meanwhile, heat oil in medium saucepan. Add minced garlic

and pepper flakes and cook on medium heat for about 30 seconds. Add

the well-drained chickpeas and cook for 4 or 5 minutes, shaking

the pan occasionally. They should brown a bit and may pop, so don't

be surprised. Add the broccoli and about a quarter of a cup of water

and cover. Allow to steam for about 3 minutes, then uncover pan and

stir. Continue cooking uncovered for a few more minutes, until

broccoli is crisp-tender. Remove from heat and stir in lemon juice.

 

Drain pasta. Gently toss in chickpea mixture and olives. Serve warm.

 

Note: I added to olives to give some punch to the dish in the

absence of Parmesan. If you don't like olives, you could add a small

amount of nutritional yeast, crumbled seaweed, or veggie cheese

instead.