Ingredients
6
garlic cloves, chopped (about 1/4 cup)
1/2
tsp dried hot red pepper flakes
1/4
cup extra-virgin olive oil plus additional for drizzling
2
(10-oz) packages frozen chopped broccoli (not thawed)
1
(15-oz) can chickpeas, rinsed and drained
1/2
lb whole-wheat spaghetti
Accompaniments: finely grated parmesan; lemon wedges (optional)
Directions
1.
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.
2.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup 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.
Columbus Restaurants
