Ingredients

• 6 cloves of garlic, finely chopped
• 1/2 medium brown onion, finely chopped
• 1/2 tsp of dried chilli flakes
• 1/4 cup of olive oil
• 1 large head of broccoli, chopped into florets
• 1 can of chickpeas, drained and rinse
• 3/4 tsp of sea salt
• A handful of basil, roughly chopped
• Brown rice pasta for 4
• Juice of half a lemon

Directions

1. Heat olive oil in a large saucepan over a medium heat. Saute the onion until translucent — about 5 minutes. Add the garlic and red pepper flakes. Stir-fry for about 1 minute.

2. Add broccoli florets and salt and cook, stirring occasionally, until broccoli is tender but crisp, about 7 to 8 minutes.To help the broccoli cook, you can spoon a tablespoon of water into the saucepan and then cover it for several minutes.

3. Stir in chickpeas and cook for another 4-5 minutes. Remove saucepan from heat while you cook the pasta.

4. Cook pasta according to packet instructions. Reserve 1/2 cup pasta cooking water, then drain pasta.

5. Add pasta and reserved cooking water to broccoli and chickpeas in saucepan and cook over medium heat for about 1 minute, stirring, until combined. Add chopped basil and stir again.

6. Just before serving, add a squeeze of fresh lemon juice and a drizzle of extra virgin olive oil.

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