Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

Ingredients for Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

• 6 garlic cloves, chopped (about 40g )

• 1/2 teaspoons dried hot red pepper flakes

• 60ml extra-virgin olive oil plus additional for drizzling

• 2 (275g) packages frozen chopped broccoli (not thawed)

• 3/4 teaspoons salt

• 1 (425g) can chickpeas, rinsed and drained

• 230g whole-wheat spaghetti

• Accompaniments: finely grated parmesan

• lemon wedges (optional)

• 1 lemon wedges

How to make Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 120ml pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.