I had some things in the fridge to use up and pasta was the obvious choice to bulk the dish out. You could add anything you like …more
Ingredients
4 servings
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240 grams gluten-free dried spaghetti
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4 tbsp olive oil plus extra to dress
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300 grams broccoli cut into small florets
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1 large onion, chopped
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1 head garlic, cloves finely chopped
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1/2 tsp low-sodium salt
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400 grams can of chickpeas, drained
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150 grams canned sweetcorn, drained
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chilli flakes
Steps
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Start cooking the pasta in boiling, salted water according to the packet instructions
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Heat the oil in a frying pan over a medium heat and fry the onion, garlic and broccoli until almost softened, around 5 minutes
![Vickys Chickpea & Broccoli Spaghetti GF DF EF SF NF recipe step 2 photo]()
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When the pasta has cooked add a ladleful of the pasta water to the frying pan along with the salt, chickpeas and sweetcorn, heating through for 2 – 3 minutes
![Vickys Chickpea & Broccoli Spaghetti GF DF EF SF NF recipe step 3 photo]()
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Drain the pasta then add the vegetables and pasta back into the pasta pan
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Squeeze in some lemon juice and some extra olive oil and toss gently to dress
![Vickys Chickpea & Broccoli Spaghetti GF DF EF SF NF recipe step 5 photo]()
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Serve with a small sprinkle of chilli flakes and if you like, some grated parmesan over the top
