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!

Serves 4

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


  1. Steam or boil the broccoli florets until tender, so tender that you can easily pierce them with a fork.

  2. Cook the pasta according to the packet instructions.

  3. In a large pan, saute the olive oil, chickpeas and garlic over medium to high heat until fragrant and golden, about 2-3 minutes.  

  4. Stir in the miso paste and then add the steamed broccoli,  salt, pepper and the stock.

  5. 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.

  6. Add the parmesan, mix well and then add the pasta.

  7. Divide between 4 bowls and top with some extra parmesan or chill flakes