Active Time

　　15 min

　　Total Time

　　25 min

　　

Ingredients

Makes 4 main-course servings

　　6 garlic cloves, chopped (about 1/4 cup)

　　1/2 teaspoon dried hot red pepper flakes

　　1/4 cup extra-virgin olive oil plus additional for drizzling

　　2 (10-ounce) packages frozen chopped broccoli (not thawed)

　　3/4 teaspoon salt

　　1 (15-ounce) can chickpeas, rinsed and drained

　　1/2 pound whole-wheat spaghetti

　　Accompaniments: finely grated parmesan; lemon wedges (optional)

　　1 lemon wedges

　　

Step 1

Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.

　　

Step 2

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.