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Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant whole-wheat spaghetti with broccoli and chickpeas is a brilliant example of how frozen staples and store-cupboard essentials can be transformed into a nutritious vegetarian meal. The combination of nutty pasta, punchy garlic, and a hint of chilli creates a deep savoury flavour that perfectly complements the fibre-rich chickpeas and tender broccoli florets.

Ideal for a quick midweek dinner, this heart-healthy recipe is both satisfying and simple to prepare. Using frozen broccoli ensures you always have greens on hand, while the addition of fresh lemon and salty parmesan provides a bright, professional finish. Serve it as a wholesome family supper or a reliable go-to for busy evenings when you want something nourishing without the fuss.

Ingredients for Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

6 garlic cloves, chopped (about 40g )
1/2 teskedar torkade heta röda chiliflingor
60ml extra-virgin olive oil plus additional for drizzling
2 (275g) packages frozen chopped broccoli (not thawed)
3/4 teskedar salt
1 (425g) can chickpeas, rinsed and drained
230g whole-wheat spaghetti
Accompaniments: finely grated parmesan
lemon wedges (optional)
1 lemon wedges

How to make Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

Cook garlic and red pepper flakes in oil in a 12-inch 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 120ml pasta cooking 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. Serve drizzled with additional olive oil.

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