Chickpea, Broccoli and Parmesan Rigatoni

Ingredients

• 250g rigatoni pasta (see note 1 for GF)
• 200g canned chickpeas, drained and rinsed
• 120g broccoli, cut into florets and stem coarsely grated
• 100g cherry tomatoes, quartered
• 20g basil, leaves torn
• 20g grated parmesan (see note 2 for DF or VG)
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 lemon
• Extra virgin olive oil
• Pepper

Methods

1. Cook pasta according to packet directions. Add broccoli florets in last minute of cooking. Drain, reserving a mug of the cooking water. Cover pasta to keep warm.
   
   NOTE 1: Use gluten-free pasta to make this recipe gluten free. 
   
   
2. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and broccoli stem. Cook, stirring occasionally until soft.
3. Add tomatoes, chickpeas and garlic. Stir occasionally for about 2–3 minutes, or until tomatoes are tender. Remove from heat.
4. Finely grate rind from lemon. Squeeze the juice and combine with parmesan and basil.
   
   NOTE 2: Use vegan cheese or omit cheese to make this recipe dairy free and vegan.
   
   
5. Stir pasta and a dash of the reserved cooking water into chickpea mixture. Add half the basil mixture. Season with pepper. Serve topped with remaining parmesan mixture. Enjoy!