Prep Time
10 Mins
Cook Time
16 Mins
Yield
Serves 6
Photo: Ryan Benyi; Styling: A.J. Battifarano

How to Make It

Step 1

Bring a pot of salted water to boil. Add broccoli; cook until just tender, 3 minutes. Scoop out broccoli with a slotted spoon; transfer to a bowl. Add pasta and cook until tender, about 10 minutes.

Step 2

Warm oil in a large skillet over medium-high heat. Add garlic and crushed red pepper; sauté until fragrant, about 1 minute. Add chickpeas, reserved broccoli and 1/2 tsp. salt and cook, stirring, until heated through.

Step 3

Drain pasta, reserving 1/2 cup of cooking liquid. Return pasta to pot and stir in chickpea and broccoli mixture and lemon juice. Stir in reserved cooking liquid, 1 Tbsp. at a time, until pasta is lightly moistened. Spoon pasta into bowls, sprinkle with Parmesan and serve.

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