Ingredients:
6 cloves garlic, chopped
1/2 teaspoon dried hot red pepper flakes
1/4 cup olive oil, plus
additional olive oil, for drizzling
2 (10 ounce) packages frozen chopped broccoli ( not thawed)
3/4 teaspoon salt
1 (15 ounce) cans chickpeas, rinsed and drained
1/2 lb spaghetti
freshly grated parmesan cheese
lemon wedges (optional)
Directions:
Cook garlic and red pepper flakes in oil in a 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.
Cook pasta in a 6 to 8 quart pot of boiling salted water until al dente.
Reserve 1/2 cup pasta 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.
Sprinkle parmesan cheese over top.
Serve drizzled with additional olive oil and lemon wedges on the side.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.