Spinach, Broccoli, and Chickpea Pasta

Spinach, Broccoli, and Chickpea Pasta

Recipe for Spinach, Broccoli, and Chickpea Pasta. Broccoli is a weapon against cancer! Sulforaphane, found in broccoli, exhibits strong antioxidant properties, which neutralize free radicals, thereby reducing the risk of cancer development.


  • Whole grain penne pasta: 70 g
  • Broccoli: 80 g (1 cup)
  • Fresh spinach: 28 g (1 cup)
  • Garlic: 1 clove (about 7 g)
  • Canned chickpeas, drained: 91 g (about 1/2 cup)
  • Coconut milk: 119 ml (about 1/2 cup)
  • Refined rapeseed oil: 4 ml (2 teaspoons)
  • Ground nutmeg: a pinch
  • Fine sea salt: a pinch
  • Ground black pepper: a pinch


  1. Cook the pasta al dente in salted water.
  2. Wash the broccoli and cut it into florets.
  3. Drain the chickpeas and rinse them under cold water.
  4. Peel and chop the garlic.
  5. In a heated pan with oil, sauté the garlic. Then add the spinach and broccoli, and sauté for about 5 minutes.
  6. Pour in the coconut milk, add the spices, cover, and simmer over low heat for about 10 minutes.
  7. Once the vegetables are tender, add the pasta and chickpeas, and sauté for a little longer.
  8. Transfer the finished dish to a plate.

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