Broccoli and chickpeas roasted with fresh lemon and tossed with whole grain pasta. Just 30 minutes to make!
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So y’all know how much I love roasted chickpeas, they’re such an easy way to add a dose of healthy protein to any meal.
I decided to roast them alongside broccoli before adding them to pasta with olive oil, sautéed garlic, lemon juice and anchovy filets.
I enjoy a strong lemon flavor so I used a whole lemon but if you prefer it lighter, you can try it with half and then add more if needed. It’s incredibly easy and comes together in less than 30 minutes so it would be perfect for a weeknight meal.
Ingredients (serves 2):
- 1 cup cooked chickpeas
- 1 cup broccoli florets
- 2 anchovy fillets
- 1 clove of garlic
- 2 + 1 tbsp extra virgin olive oil
- salt and ground black pepper
- 2 tbsp nutritional yeast (or grated parmesan cheese for non-vegan option)
- 1 whole lemon
- 1 tbsp chopped parsley
- 200 g short cut pasta (I used organic Alce Nero fusilli)
Pre-heat oven to 200C. Toss together the broccoli florets with chickpeas, 1 tbsp of extra virgin olive oil, the juice of half lemon, salt and pepper.
Roast for about 20 min
Meanwhile in a skillet sauté’ the garlic with 2 tbsp of extra virgin olive oil. Add the anchovy fillets and let them melt in the hot oil on a low heat. Squeeze in juice of the other half lemon.
Cook pasta based on package instructions, drain and add it to the skillet together with the roasted broccoli and chickpeas. Add some chopped parsley and serve it up with a sprinkle of nutritional yeast or grated parmesan cheese.
This stores great in a glass container in your fridge for a couple of days! Just heat it up and enjoy!