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Name: Broccoli Chickpea Orecchiette
Prep time: 3 min
Total time: 58 min
Yield: 4 servings
Ingredients: 400 g broccoli, cut into small florets and stems sliced 1 cm thick; 1 400 g can chickpeas, drained, rinsed, and patted dry (about 240 g drained); 45 ml extra-virgin olive oil; 3 g fine salt; 1 g black pepper, freshly ground; 1 g dried chilli flakes; 350 g dried orecchiette; 2000 ml water, for boiling (discard after reserving 80 ml); 10 g fine salt, for pasta water; 45 ml extra-virgin olive oil; 4 garlic cloves, thinly sliced; 1 g dried chilli flakes; 15 ml lemon juice, freshly squeezed; 5 g lemon zest; 2 g fine salt; 1 g black pepper, freshly ground; 15 g flat-leaf parsley leaves, roughly chopped; 20 ml extra-virgin olive oil; 10 g nutritional yeast

Broccoli Chickpea Orecchiette

Charred broccoli and crisp chickpeas tossed with lemon-garlic orecchiette.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Broccoli Chickpea Orecchiette

Charred broccoli and crisp chickpeas tossed with lemon-garlic orecchiette.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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