Roast: Preheat the oven to 375 degrees. Toss broccoli and one cup of chickpeas in 1 Tbsp oil, with a pinch of salt and several cracks of pepper. Roast for about 30 minutes.
Boil: Cook pasta in salted water according to package directions, reserving 1-2 cups of pasta water.
Bloom: Add the remaining 3 Tbsp of oil to a large sauté pan on medium heat. Once hot, add the red pepper flakes and several cracks of black pepper. Add the minced shallot at this time as well, if using.
Mash: Once the spices are fragrant, add the remaining chickpeas, lemon juice, and ½ cup of pasta water. Using the back of a wooden spoon or a heat-safe masher, mash the chickpeas into a chunky sauce. If the sauce seems too thick, add additional pasta water. If it seems too thin, allow additional liquid to cook off.
Combine: When the sauce appears homogenous, add the broccoli, pasta, and lemon zest. Stir gently to combine. Taste and add additional salt, pepper, or lemon as needed. Top with roasted chickpeas and serve!
Additional topping ideas: This pasta also goes great with parmesan, vegan "parmesan", or nutritional yeast.
Easy Lemon Broccoli Chickpea Pasta
Amount Per Serving
Calories 550Calories from Fat 189
% Daily Value*
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Vitamin A 120IU2%
Vitamin C 105mg127%
* Percent Daily Values are based on a 2000 calorie diet.