Charred Broccoli, Chickpea, and Harissa Pasta

Name: Charred Broccoli, Chickpea, and Harissa Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean, Moroccan, African
Ingredients: • 12 oz penne pasta (or your favorite pasta); • 1 large head of broccoli, cut into florets; • 1 can (15 oz) chickpeas, drained and rinsed; • 2 tablespoons harissa paste (adjust to taste); • 3 tablespoons olive oil, divided; • 2 cloves garlic, minced; • 1 teaspoon smoked paprika; • ½ teaspoon cumin; • Salt and pepper to taste; • 1 tablespoon lemon juice; • Zest of 1 lemon; • Fresh parsley or cilantro, chopped (optional, for garnish); • ¼ cup toasted pine nuts or slivered almonds (optional, for topping); • Extra virgin olive oil for drizzling

6 steps

Prep:10minCook:30min

Charred Broccoli, Chickpea, and Harissa Pasta is a flavorful, hearty dish that combines smoky roasted broccoli, crispy chickpeas, and the bold spice of harissa. The zesty kick from lemon juice and zest adds brightness, while the creamy pasta balances out the heat. Finished with fresh herbs and a crunch from toasted nuts, this plant-based meal is satisfying and packed with texture. Perfect for a weeknight dinner, it’s easy to make and full of vibrant flavors that will leave you coming back for more.

Updated at: Sat, 19 Oct 2024 04:13:55 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories560.4 kcal (28%)

Total Fat17.6 g (25%)

Carbs83.6 g (32%)

Sugars5.6 g (6%)

Protein17.2 g (34%)

Sodium533.4 mg (27%)

Fiber9.9 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

12 ozpenne pasta

or your favorite pasta

1 headbroccoli

cut into florets

1 x 15 ozchickpeas

can, drained and rinsed

2 tablespoonsharissa paste

adjust to taste

3 tablespoonsolive oil

divided

2 clovesgarlic

minced

1 teaspoonsmoked paprika

1 tablespoonlemon juice

1Zest of lemon

Fresh parsley

or cilantro, chopped, optional, for garnish

¼ cuppine nuts

toasted, or slivered almonds, optional, for topping

Extra virgin olive oil

for drizzling

Instructions

Step 1

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

2. Roast broccoli: Toss broccoli florets with 1.5 tbsp olive oil, salt, and pepper. Spread on the baking sheet in a single layer. Roast for 20-25 minutes, turning halfway until charred.

Step 3

3. Prepare chickpeas: Toss chickpeas with 1.5 tbsp olive oil, harissa paste, paprika, cumin, garlic, salt, and pepper. Spread on another baking sheet and roast for 15 minutes until crispy.

Step 4

4. Cook pasta: Bring a pot of salted water to boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water, then drain.

Step 5

5. Toss together: Combine pasta, roasted broccoli, and chickpeas in a large skillet. Add lemon juice, zest, and reserved pasta water as needed. Adjust seasoning with harissa, salt, and pepper.

Step 6

6. Serve: Garnish with parsley/cilantro, drizzle with olive oil, and top with toasted nuts if desired.