One‑Pot Whole‑Wheat Pasta e Ceci with Broccoli Rabe
A wintery one‑pot pasta e ceci: whole‑wheat pasta, chickpeas and bitter-sweet broccoli rabe, lemony and ready in 30 minutes.
Best for Legume protein + whole grains with winter greens
A cozy, Italian‑inspired one‑pot lunch that turns pantry chickpeas, whole‑wheat pasta and winter broccoli rabe into a filling vegan bowl. The pasta cooks right in the broth with the chickpeas so starch thickens the sauce — minimal pots, maximum flavor. Finish with lemon, parsley and a sprinkle of nutritional yeast for a savory, dairy‑free finish.
Ingredients
- 320 g Whole-wheat spaghetti , break in half if needed to fit the pot
- 240 g canned chickpeas , from one 400 g can, drained and rinsed
- 300 g broccoli , trim tough ends, leaves and florets roughly chopped
- 1 onion , medium, finely chopped
- 3 garlic cloves , cloves, thinly sliced
- 30 ml olive oil
- 900 ml vegetable stock , hot (see note in method to adjust)
- 1 lemon , zest and juice
- 1 red pepper flakes , 1 tsp
- 1 fine sea salt , 1 tsp, plus more to taste
- 0.5 black pepper , 1/2 tsp, freshly ground
- 15 g flat-leaf parsley , roughly chopped
- 15 g Nutritional yeast , for a savory finish (optional – can be omitted)
Instructions
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1
Prep: Trim and chop the broccoli rabe, finely chop the onion, slice the garlic, zest and juice the lemon, and drain and rinse the chickpeas.
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2
Warm a large, heavy pot over medium heat. Add the olive oil, then sauté the chopped onion until translucent, about 4–5 minutes. Add the sliced garlic and red pepper flakes and cook 1 minute until fragrant.
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3
Add the drained chickpeas to the pot and smash about a third of them with the back of a spoon to release starch (this helps thicken the sauce). Stir 1 minute.
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4
Pour in the hot vegetable stock and bring to a rolling boil. Add the whole-wheat spaghetti in a single layer (break strands if necessary) and push down so they are submerged. Nestle the chopped broccoli rabe on top; do not stir yet. Return to a gentle boil.
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5
Reduce heat to a vigorous simmer. Cook uncovered, stirring and turning the pasta every 2–3 minutes so it cooks evenly and releases starch, until the pasta is al dente and the liquid is mostly absorbed, about 10–12 minutes (timing depends on pasta thickness). Add a splash more stock or water if it dries before the pasta is cooked.
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6
Finish: Stir in lemon zest, lemon juice, parsley, sea salt and black pepper. Taste and adjust seasoning. Remove from heat and, if using, sprinkle nutritional yeast for a savory boost. Let rest 1–2 minutes to thicken, then serve.