Chickpea Orecchiette with Broccolini

Vegan roasted garlic and Chickpea Orecchiette with Broccolini combines healthy eating and comfort food. The roasted chickpeas and soft broccolini add texture and flavor, while the tiny, ear-shaped pasta absorbs every bit of the garlicky, lemony sauce. It has a rich, roasted flavor that makes it feel restaurant-worthy, is hearty but not heavy, and is creamy without using any cream. This vegan roasted garlic and Chickpea Orecchiette with Broccolini adds warmth, richness, and a hint of fresh green goodness to any meal.

STATS:

• No of calories: ~340 kcal
• Preparation time: Fifteen minutes
• Serving size: 1 bowl(about 1.5 cups)
• Cooking time: Thirty minutes
• Cuisine: Italian-inspired
• Entire time: Forty-five(45) minutes Course: Dinner or main
• Diet: Vegan Portions: 4 servings
• Difficulty: Moderate
• Mode of cooking: Stovetop and oven

TOOLS

• Measuring spoons
• Knife
• Mixing Baking sheet
• Cutting board
• Food processor
• Sauté or skillet
• A large, deep pan
• Measuring cups
• Colander

INGREDIENTS

• Lemon juice, one tbsp.
• 2 cups of chickpeas
• Red pepper flakes, one-fourth tsp.Parsley Two tbsp. of olive oil
• A garlic bulb
• One tbsp. nutritional yeast1/2 cup of almond milk
• Sea salt, half a tsp.
• 1 bunch of broccoliniHalf a teaspoon smoked paprika
• Black pepper, one-fourth tsp.
• 225 grams of orecchiette pasta

INGREDIENT NOTES

BROCCOLINI

• Chopped and trimmed broccolini will add a slightly bitter and earthy contrast that balances the creamy sauce. Use the regular broccoli or asparagus if you can’t find broccolini.

CHICKPEAS

• You will require cooked chickpeas; if you use a can of chickpeas, drain the liquid & wash. They replace meat in the nutritional value, adding a slight nutty flavor. They become slightly crispy and hearty after roasting.

MILK

• We are using almond milk as a sauce base, but you are allowed to use any plant-based milk, like oat, soy, or cashew milk, and they will not change the flavor much.

ORECCHIETTE PASTA

• The vegan orecchiette pasta is available in a cup shape that holds the sauce beautifully. Go for the gluten-free or whole wheat version if you want to have a fiber-rich diet.

LEMON JUICE

• The freshly squeezed juice of a lemon is always preferred as it has a strong taste. It brightens and sharpens the flavor of the dish.

OIL

• Enhance the richness by using top-quality, extra-virgin olive oil. Use the vegetable broth splash in place of oil to lower the calories.

NUTRITIONAL YEAST

• This is a milk-free item that gives you the cheesy flavor without using dairy cheese. Use vegan Parmesan if nutritional yeast is not available.

DIRECTIONS

1. Preheat your empty oven to 200 °C.
2. Cut the cap garlic and coat it in olive oil.
3. Wrap this oiled garlic bulb in foil
4. Put that garlic bulb in the oven for 25-30 minutes.
5. It should be aromatic and tender after roasting.
6. Toss the boiled chickpeas with olive oil, salt, smoked paprika, and pepper in a bowl.
7. After seasoning them properly, spread them on a parchment-lined baking tray.
8. Roast the chickpeas after the garlic for 20-25 minutes so they get golden.
9. Put salt water in the pot on a normal-low flame while roasting garlic and chickpeas.
10. Add the orecchiette pasta to the water when it starts boiling.
11. Drain the pasta when it becomes tender and keep it away.
12. Unwrap the roasted garlic from the foil.
13. Squeeze the tender cloves by pressing the bulb into the blender.
14. Then, add lemon juice, salt, almond milk, red pepper flakes, and nutritional yeast to the blender.
15. Blend well to have a creamy and velvety sauce.
16. Now, place a skillet over a normal flame with oil in it.
17. Add boiled pasta and broccolini to the warm oil.
18. Cook for a minute, then add the roasted garlic sauce on top.
19. Mix all of them well to coat each item properly.
20. Add roasted chickpeas and mix them also.
21. Garnish it with some leftover chickpeas, parsley, or nutritional yeast.

TIPS

• Mash some of the chickpeas or reduce the amount of plant milk to have a thicker sauce.
• Don’t make the broccolini too tender, as we need it firm and bright green in color.
• Use a little tahini to enhance the creaminess.

STORAGE DIRECTIONS

FRIDGE

• Save the cooled leftover pasta in a locked container for three days.

FREEZING

• Pack as directed above in a freezer-friendly box and then freeze it for around 60-70 days. Shift the fridge a day before serving to defrost.

REHEATING

• Warm the defrosted or refrigerated dish on the stove with the addition of a little broth or milk.

FAQs

Is it possible to lower the calories of this pasta?

• Yes, use vegetable broth to roast the garlic and chickpeas instead of olive oil. It will lower the calories.

May I use some other vegetables?

• Absolutely, as the recipe is vegan, you are free to add your choice of veggies like spinach, zucchini, mushrooms, etc.

Will we use other pasta for this recipe?

• Yes, fusilli, penne, or rigatoni will also work if you won’t get orecchiette.

May I replace the chickpeas?

• The chickpeas are the star ingredient, but the white beans or lentils will also work instead of chickpeas.

NUTRITIONAL INFORMATION:

No of calories: ~340 kcal
Net carbs: Thirty-eight grams
Total carbs: 46 g
Fiber: Eight grams
Proteins: 14 g
Fats: Ten grams
Sodium: 260 mg
Serving size: One bowl(about one and a half cups)