Rotini with Broccoli and Chickpeas

Name: Rotini with Broccoli and Chickpeas
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 188 grams whole wheat rotini; 1 head broccoli; 3/4 cup low sodium chicken broth (or vegetable broth); 2 tbsp whole wheat flour; 1 tbsp olive oil, extra virgin; 4 clove garlic; 1/4 tsp dried rosemary; 540 ml canned chickpeas; 2 tsp red wine vinegar; 1 pinch salt; 1/4 tsp pepper

shelleywelch.03 @cook_3833292

Rotini with Broccoli and Chickpeas

shelleywelch.03 @cook_3833292

Saved

Ingredients

30 mins

4 servings

188 gramswhole wheat rotini
1 headbroccoli
3/4 cuplow sodium chicken broth (or vegetable broth)
2 tbspwhole wheat flour
1 tbspolive oil, extra virgin
4 clovegarlic
1/4 tspdried rosemary
540 mlcanned chickpeas
2 tspred wine vinegar
1 pinchsalt
1/4 tsppepper

Saved

Steps

30 mins

1

Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, about 3 minutes more. Drain.
2

Whisk broth and flour in a small bowl.
3

Heat oil in the pot over medium-high heat. Add garlic and rosemary and cook, stirring, until fragrant, 30 seconds to 1 minute.
4

Add in the broth mixture. Bring to a simmer, whisking constantly, until it thickens.
5

Add chickpeas, vinegar, salt, pepper and the pasta mixture. Cook, stirring constantly, until heated through and coated with the sauce, about 2 minutes.