Recipe Review

Make This Easy Broccoli and Chickpea Lemon Pasta in Just 30 Minutes

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Credit: Making Thyme for Health

I look at a lot of recipes every day, and lately I’ve found myself thinking that a lot of them seem to have too many ingredients. A long shopping list makes a recipe feel “fancy” and complicated, but do you really need that second garnish, or is it just there for show?

The truth is that most of the time it does not take a lot to make really delicious food. If you have a lemon and some garlic, you’re already halfway there. That’s why lately I’ve really been interested in simple recipes, like this lemon pasta with roasted broccoli and chickpeas, which prepares a few ingredients in a simple way for an easy lunch or dinner that tastes fresh and delicious in just about half an hour. 

Start with canned chickpeas, rinsed and drained, and roast them together with the broccoli by tossing them on a baking sheet with some oil, fresh lemon juice, and salt and pepper. Roast them for about 15 to 20 minutes, or until they’re all nice and golden-brown. 

While the broccoli and chickpeas roast, cook your pasta according to the package directions. The author uses whole-grain elbow pasta to make it extra healthful, but you can use whatever kind you like best. Personally, I’m partial to farfalle in most preparations, mostly because I like that they’re named after butterflies and look like little bows.

When the pasta, broccoli, and chickpeas are almost finished cooking, heat a bit of olive oil in a skillet or sauté pan that’s big enough to hold all the ingredients and sauté a little bit of chopped, fresh garlic until it’s fragrant, then add the cooked pasta with fresh lemon zest and some more fresh lemon juice. Add all the broccoli and chickpeas to the pan and toss it until everything is well-combined — then it’s ready to serve. Top it with Parmesan cheese if you’re not avoiding dairy, or vegan Parmesan cheese if you’d prefer to keep the recipe dairy-free and entirely plant-based. 

Get the recipe: Roasted Broccoli and Chickpea Lemon Pasta from Making Thyme for Health

Credit: Joe Lingeman

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