By Vicky
Broccoli chickpea pasta (ZOE)
We’re back with our favourite ZOE-score hack: adding beans to pasta.
Swapping half the pasta for chickpeas means each portion contains 23g of protein and 12g of fibre (up to 19g if you use wholemeal pasta!) helping you to stay full and satisfied for longer (PMID: 29955731)
You and your gut microbes will love this one, here’s how to make it:
Updated at: Fri, 02 Feb 2024 16:25:08 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Nutrition per serving
Calories922.7 kcal (46%)
Total Fat39.8 g (57%)
Carbs117.9 g (45%)
Sugars8.3 g (9%)
Protein33.6 g (67%)
Sodium2109.7 mg (105%)
Fiber23.7 g (85%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Break the broccoli into florets and chop the stem
Step 2
Steam or boil the broccoli until soft
Step 3
While the broccoli is cooking, finely chop the shallot, garlic and chilli
Step 4
Add the shallot into a pan with olive oil and soften for 5 minutes, add in the anchovies and break them down with a spoon or spatula, next add in the chilli and garlic and cook for a further minutes or so.
Step 5
Next, add the cooked broccoli into the pan with a little of its cooking liquid and break it down with a spoon until it becomes saucy. Start to cook your pasta of choice according to packet instructions.
Step 6
Once the pasta is al dente, add the chickpeas into the sauce along with the pasta and some of its cooking liquid. Cook for a further minute until the sauce coats the pasta, sprinkle in the fresh parsley and squeeze over the lemon juice.
Step 7
Taste and add seasoning as needed.
Step 8
Enjoy!
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