Rigatoni with Roasted Broccoli and Chickpeas Recipe
Umami-rich cheese and chicken stock make an encore appearance, but this time they share the spotlight with high-fiber chickpeas. Adding 1/2 cup of these lean beans to your daily diet can help you cut...
Keywords
- rigatoni
- anchovy
- garlic
- chickpea
- broccoli/broccolini
- pecorino
- main
- lunch
- dinner
- vegetarian
- nut free
- quick
- easy
- weeknight meals
- saute
- simmer
- self
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Pot
- Colander
- Skillet
- Wooden spoon
- Grater
- Measuring cup
Ingredients
- 1 can (2 ounces) anchovies packed in oil, chopped, oil reserved
- 4 cloves garlic, chopped
- 1 can (15.5 ounces) chickpeas (liquid reserved), rinsed and drained
- 1 chicken bouillon cube
- 1 pound broccoli, cut into small florets
- 1/2 pound whole-wheat rigatoni
- 1/2 cup grated Romano
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