Pasta with Broccoli and Chickpeas
I’ve seen several variations of this recipe lately and wanted to try my own spin on it. Broccoli Rabe and chickpeas pair beautifully together. This recipe with Broccoli Rabe is spicy and if you add the wine you could call it Broccolini Marsala.
- 1 bag Al Dente pasta
- 1 small bunch broccoli
- 1 can chickpeas rinsed and drained
- 3 tbsp olive oil
- 1/3 cup golden raisins
- 1 clove garlic minced
- pinch red pepper flakes
- Bring large pot of water to a boil. Add broccoli to water. When it comes back to a boil, add pasta. Cook for 3 minutes Reserve 1/2 c cooking liquid when draining.
- In a large skillet over medium high heat sauté chickpeas in oil for 2 minutes. Add currants, garlic, red pepper flakes and salt. Sauté for 1 minute.
- Add reserved water. Then toss in pasta. Taste for seasoning. Transfer to serving bowl. Enjoy!