Rotini with Broccoli and Chickpeas
Rotini with Broccoli and Chickpeas

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, rotini with broccoli and chickpeas. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Rotini with Broccoli and Chickpeas is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Rotini with Broccoli and Chickpeas is something that I have loved my entire life.

Stir in the broccoli, chicken broth, lemon juice, salt, and black pepper. Meanwhile, boil Tolerant Organic Chickpea Rotini according to instructions on the package. Chickpea Rotini - this type of gluten-free pasta is really high in protein and fiber, making it a lower-carb, more filling option than regular pasta.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook rotini with broccoli and chickpeas using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Rotini with Broccoli and Chickpeas:
  1. Get 188 grams whole wheat rotini
  2. Make ready 1 head broccoli
  3. Prepare 3/4 cup low sodium chicken broth (or vegetable broth)
  4. Get 2 tbsp whole wheat flour
  5. Get 1 tbsp olive oil, extra virgin
  6. Take 4 clove garlic
  7. Take 1/4 tsp dried rosemary
  8. Make ready 540 ml canned chickpeas
  9. Prepare 2 tsp red wine vinegar
  10. Get 1 pinch salt
  11. Make ready 1/4 tsp pepper

It's extremely high in protein and fiber, making it extra filling. Pile on Veggies Lemon-Basil Chicken Rotini. My husband and sons like to have meat with their meals, but I prefer more veggies. This combo with rotini pasta is colorful and healthy, and it keeps everyone happy. —Anna-Marie Williams, League City, Texas Parmesan Fusilli with Roasted Chickpeas, Broccoli and Cauliflower.

Instructions to make Rotini with Broccoli and Chickpeas:
  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.

This simple roasted vegetable and chickpea bowl is gluten free, Vegan and low calorie. A super EASY and satisfying meal guaranteed to keep you full for hours. Great for lunch, dinner or snacking! Either that or I need to hire someone to do. Barilla Red Lentil Penne with Roman Broccoli, Braised Leeks, and Parsley..

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