Banza Chickpea Pasta Recipe
Banza Chickpea pasta with broccoli recipe is perfect for an easy weeknight dinner. It's quick, easy, delicious and brimming with soul satisfying comfort food vibes.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: dinner
Cuisine: Italian
Servings: 8 cups
Calories: 263kcal
Cost: $3
Optional Garnishes
- ¼ cup freshly grated parmesan cheese or nutritional yeast
- 1 Tablespoon black or white truffle oil
- Fresh herbs - parsley or basil - trimmed
- Red pepper flakes
Heat the Sauté pan on medium heat and add oil. Let it warm up for 30 seconds. Add garlic. Let it sizzle for a couple minutes. It should start to brown.
Add broccoli florets and lemon zest to the pan. Sprinkle some salt and sauté on high heat for 3-5 minutes stirring frequently. Add pine nuts and the seasoning. Mix well and turn off the heat.
Meanwhile cook the chickpea pasta per package directions. ( Instant Pot instructions are included in the notes below) Drain the hot water and pasta in a colander.
Mix cooked pasta with garlic , broccoli florets and pine nuts sauté. Add ground black pepper, and lemon juice. Toss well. Season with cheese and truffle oil if using. Sprinkle chopped fresh herbs on the top.
Your super delicious chickpea pasta with lemon broccoli is ready ! Enjoy. Bon Appetit!
Cooking Pasta In Instant Pot :
I like to add 1 tbsp. oil to prevent the pasta from clumping together and ½ teaspoon salt and seasoning for flavors to the cooking water.
Use 1:1 pasta to water ratio and cook on high pressure at 4 minutes. Wait on keep warm timer at least 5-7 minutes, after it's done cooking and release leftover pressure. Use colander and drain any excess water. Rinse the pasta in cold water to avoid it from further cooking and sticking together
Serving: 1Cup | Calories: 263kcal | Carbohydrates: 28g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 334mg | Fiber: 8g | Sugar: 4g