Rigatoni with Roasted Broccoli and Chickpeas

Ingredients for Rigatoni with Roasted Broccoli and Chickpeas

• 1 can (60g) anchovies packed in oil, chopped, oil reserved

• 4 cloves garlic, chopped

• 1 can (450g) chickpeas (liquid reserved), rinsed and drained

• 1 chicken bouillon cube

• 450g broccoli, cut into small florets

• 230g whole-wheat rigatoni

• 80g grated Romano

Heat oven to 232°C. In a small saucepan over medium-high heat, sauté anchovies with oil and garlic until anchovies dissolve and garlic browns. Add chickpea liquid and bouillon to anchovies; cook, stirring, until bouillon dissolves. Pour anchovy mixture into roasting pan; add chickpeas and broccoli; stir to coat. Roast 20 minutes. Cook rigatoni as directed on package until al dente. Drain rigatoni, reserving 1 cup cooking liquid. Add pasta to chickpea-broccoli mixture; roast until pasta is completely cooked, adding reserved cooking liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Remove from oven; let sit 5 minutes; serve topped with Romano.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.