Roasted broccoli and crispy chickpea pasta
Charred broccoli and crunchy smoked-paprika chickpeas roast on one pan, then get tossed with chickpea pasta, lemon and parmesan for a hearty, high-protein dinner.
- 40 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.39 a serving
- 700 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 can chickpeas, drained and rinsed
- 1½ lb broccoli, cut into florets
- 1 lb chickpea pasta, two 8-oz boxes
- 1 lemon, zested and juiced
- ½ cup grated parmesan
From your pantry
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 tbsp salt, plus ¾ tsp
- ¼ tsp red pepper flakes
Each serving has about 700 calories, 38 g protein, 94 g carbs and 23 g fat, and costs about $3.39 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No broccoli? Frozen broccoli works.
- No lemons? Limes work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
the chickpeas very dry with paper towels. Cut the broccoli into bite-size florets.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Dolly’s tip: Dry chickpeas get crispy, and wet ones stay soft. Rub off any loose skins while you’re at it.the chickpeas and broccoli on the pan with 2 tablespoons oil, the smoked paprika, garlic powder and ¾ teaspoon salt, and spread them out.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
22 to 25 minutes, stirring once, until the broccoli is and the chickpeas are crisp.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 23 min
Meanwhile, fill a large pot with water, add 1 tablespoon salt, and over high heat. Cook the chickpea pasta 1 minute less than the package says, scoop out 1 cup of , then .
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Reserve pasta water. It means scooping out a cup of the starchy cooking water before you drain the pasta. A splash helps the sauce cling and turn silky, and it’s the step everyone forgets.
How you’ll know: A mug of cloudy water is sitting by the stove before the pasta goes into the colander.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
High heatTimer: 7 min
Dolly’s tip: Chickpea pasta foams up, so leave the lid off, and it turns mushy if overcooked. Taste a minute early.the pasta in the pot with the last tablespoon of oil, the lemon , 2 tablespoons juice, the parmesan and ½ cup .
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
Reserve pasta water. It means scooping out a cup of the starchy cooking water before you drain the pasta. A splash helps the sauce cling and turn silky, and it’s the step everyone forgets.
How you’ll know: A mug of cloudy water is sitting by the stove before the pasta goes into the colander.
Pile the roasted broccoli and chickpeas on top, sprinkle with pepper flakes, and serve.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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