7 responses to “Lemony Broccoli and Chickpea Pasta”

  1. oh_snap!

    once again, yum!

  2. Andy in Dallas

    I just made this tonight..delicious!

  3. debbie koenig

    So glad you both enjoyed it! This has definitely become one of my go-to dishes. So much flavor from relatively few ingredients.

  4. Tracy Malloy-Curtis

    This saved us from takeout last night and it was great! We used canned soybeans because we were out of chickpeas and I tossed in some leftover baked tofu.

  5. debbie koenig

    Great ideas/improvisations, Tracy!

  6. Speff

    Currently have an almost empty store cupboard/fridge four days before payday; however, by sweet happenstance, we do have broccoli, pasta, a lemon, a decent alternative to parmesan in a locally-made equivalent of feta, and a tin of chickpeas. Quick question, though – my wee girl (2) will happily inhale everything barring the “trees” and chickpeas. Has this recipe worked with your own wee one when younger, or is it more of an “adult-friendly” dish?

Leave a Reply