Broccoli & Chickpea Brown Rice Pasta

(from kylerhea’s recipe box)

Source: allthingsnice.typepad.com (from RecipeThing user largomason)

Categories: BEANS, BROCOLLI, PASTA, WHOLE GRAINS

Ingredients

  • 6 cloves of garlic, finely chopped
  • 1/2 medium brown onion, finely chopped
  • 1/2 tsp of dried chilli flakes
  • 1/4 cup of olive oil
  • 1 large head of broccoli, chopped into florets
  • 1 can of chickpeas, drained and rinse
  • 3/4 tsp of sea salt
  • A handful of basil, roughly chopped
  • Brown rice pasta for 4
  • Juice of half a lemon

Directions

  1. Heat olive oil in a large saucepan over a medium heat. Saute the onion until translucent — about 5 minutes. Add the garlic and red pepper flakes. Stir-fry for about 1 minute.

  2. Add broccoli florets and salt and cook, stirring occasionally, until broccoli is tender but crisp, about 7 to 8 minutes.To help the broccoli cook, you can spoon a tablespoon of water into the saucepan and then cover it for several minutes.

  3. Stir in chickpeas and cook for another 4-5 minutes. Remove saucepan from heat while you cook the pasta.

  4. Cook pasta according to packet instructions. Reserve 1/2 cup pasta cooking water, then drain pasta.

  5. Add pasta and reserved cooking water to broccoli and chickpeas in saucepan and cook over medium heat for about 1 minute, stirring, until combined. Add chopped basil and stir again.

  6. Just before serving, add a squeeze of fresh lemon juice and a drizzle of extra virgin olive oil.

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