I’m not sure why it has taken me so long to make this. I love broccoli, I love lemons, I love chickpeas, I love pasta and I love parmesan (and garlic, there is lots of garlic, mmmmmm). Anyway, I learned about this recipe just over two years ago when Debbie posted it on words to eat by (sadly she no longer writes there, luckily it is still up and accessible). I made it for lunch today (using up the nearly 2 lbs of broccoli in my fridge) figuring it would make great leftovers. I don’t think I realized it was supposed to be a hot dish when I started, but that is okay, I still think it will make great leftovers and I hope it makes good cold leftovers since we don’t have a microwave. Not much of what I’ve made this week fits that category of “toss in the fridge and eat later”. We did have leftover empanadas, and chard-cheese triangles but both of those are best hot out of the oven and not so good out of the fridge 2 days later.
I almost made the recipe exactly as written. Except it seemed like it had a lot of olive oil, so I cut that down to 1/2 cup, and I added the zest of one lemon, and I forgot to save the pasta water… And I disagree with the amount of cooking the broccoli went under, so I cooked it less in the boiling water and less in the skillet with the oil and garlic but even still I feel like the broccoli was over cooked. I wonder if I just like my broccoli less cooked than most (it should still have a toothsome bite IMO) or if my broccoli florets were smaller? Assuming that is is indeed fabulous cold I will make some modifications for a cold pasta salad dish next time.