Made this last week and never posted the recipe. I found the original here, had all of the ingredients on hand so I thought, why not! I made a few very minor changes to what was written, and it was good, though it would be slightly better with a couple more changes so I'm going to post it here with those changes in case I come back later to make it again...
INGREDIENTS
- 12-15 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 cup extra virgin olive oil
- 2 large bunches fresh broccoli, cut into bite size pieces
- 1 1/2 teaspoon salt
- 1 (15 oz) can chick peas, rinsed and drained
- 1 pound spaghetti noodles
- 4 tablespoons lemon juice
- pinch cayenne pepper
DIRECTIONS:
- Cook garlic and red pepper flakes in oil over moderate heat, stirring until garlic is golden, approximately 1 minute. Add broccoli and salt and cook stirring occasionally, until broccoli is crisp-tender, about 7-10 minutes. Stir in chick peas and cook until heated through.
- Cook pasta according to package directions, until al dente. Reserve 1 cup pasta cooking water, then drain pasta. Add pasta and reserved cooking water to broccoli and chick peas and cook over moderate heat, tossing until well combined. Stir in lemon juice. Serve drizzled with additional olive oil.
We happened to have some (ick) parmesan cheese, that was left here by my dad, so the boys sprinkled some on their bowls. I didn't actually drizzle with additional olive oil at the end like it said to, but I think it needed it so next time I definitely will. When I made this I doubled everything, except for the broccoli because I only had one bunch in the fridge, but including the chickpeas. All four of us were in agreement that it was just too many chickpeas and not enough broccoli. So the version I've posted here has been adapted to reflect that. Other than that the flavor was quite tasty and it was a great way for me to use up my broccoli before it went bad. ;)
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