Chickpea and Broccoli Orecchiette Pasta
By Clare Keating
All Bodies Nutritionist and ex-chef
A simple vegetarian pasta that is easy to make, healthy and oh so delicious!
Calories: 371, Protein: 18.2g, Carbohydrates: 51.5g, Fat: 7.7g
350g broccoli florets- cut into very small florets
250g orecchiette pasta
1 tablespoon extra virgin olive oil olive oil
1 tbsp minced garlic
2 x 400g tins chickpeas, drained and rinsed
pinch salt and pepper
1 teaspoon miso paste
2 cups reduced-salt vegetable stock or chicken stock
1/4 cup parmesan cheese
Steam or boil the broccoli florets until tender, so tender that you can easily pierce them with a fork.
Cook the pasta according to the packet instructions.
In a large pan, saute the olive oil, chickpeas and garlic over medium to high heat until fragrant and golden, about 2-3 minutes.
Stir in the miso paste and then add the steamed broccoli, salt, pepper and the stock.
Bring this to a gentle simmer and start breaking apart the broccoli with a spatula. You want the broccoli to basically melt down into a sauce. Continue simmering for about 10-15 minutes until the sauce becomes thick.
Add the parmesan, mix well and then add the pasta.
Divide between 4 bowls and top with some extra parmesan or chill flakes