Ingredients
- 6 garlic cloves, chopped (about 1/4 cup)
- 1/2 teaspoon dried hot red pepper flakes
- 1/4 cup extra-virgin olive oil plus additional for drizzling
- 2 (10-ounce) packages frozen chopped broccoli (not thawed)
- 3/4 teaspoon salt
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 pound whole-wheat spaghetti
Preparation
Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, and then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.
