Welcome to spring pasta time. Still nice and warm for the belly, but won’t weigh one down like a mountain of spag and meatballs during those seriously-go-play-outside type of evenings. Bonus: asparagus is in season in North America right meow.
The original recipe from which I have adapted this version includes the zest of the lemon. You can do this too. Here I have only used the juice since I value the acidity for flavour balance but I personally do not like too much of a lemon taste.
Garlic Pasta with Roasted Asparagus, Broccoli, and Spiced Chickpeas (Vegan)
Time: 40 minutes
- 398 ml (1 can) chickpeas, drained and rinsed and drained well
- 1 bunch broccoli, cut into bite-sized pieces
- 20 stalks asparagus, cut into bite-sized pieces
- 1 Tbsp + 2 Tbsp + 2 Tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp ground chili of your choice
(I used ancho.)
- 1 small pinch + 1 large pinch salt
- freshly cracked black pepper, to taste
- 3 cloves + 3 cloves garlic, minced
- juice of a lemon, divided into two equal doses
- 400 g of a short, stubby, dry pasta
(e.g. macaroni, rotini, penne, or orzo)
- white truffle oil, for finishing
- Preheat the oven to 220 °C / 425 °F. Make sure that there are two racks ready to hold two baking sheets.
- In a large bowl, toss to coat the chickpeas with 1 Tbsp olive oil, ground cumin, ground chili, and 1 small pinch of salt.
- On a large baking sheet, spread the chickpeas out into a single layer.
- In the large bowl, toss to coat the broccoli and asparagus pieces with 2 Tbsp olive oil, 1 large pinch of salt, freshly cracked black pepper (to taste), 3 cloves minced garlic, and half of the juice of the whole lemon.
- On another large baking sheet, spread the broccoli and asparagus out into a single layer. Use two sheets or baking dishes if needed.
- Place the sheet of chickpeas on the top rack and the tray of greens on the bottom rack of the oven. Bake everything for about 20 minutes.
- You will remove all of the chickpeas, broccoli, and asparagus from the oven when they are nicely browned at their edges. Depending on several factors, one tray might need more time than the other, so check up on them and adjust baking time accordingly.
- Bring a large pot of water to a boil for the pasta. Start to cook the pasta according to package directions, for a minute or two before al dente will be achieved.
- When the pasta is nearly done as described in step 8, fry the other 3 cloves minced garlic in 2 Tbsp olive oil until fragrant (but not burned) in a large skillet over medium-low heat, around 1 minute. Then turn off the heat.
- Drain the pasta and add it to the garlic’d skillet. Mix well to coat along with the remaining lemon juice.
- Fold the roasted chickpeas, broccoli, and asparagus into the pasta.
- Serve topped with a small splash of white truffle oil and freshly cracked black pepper.