Rotini with Broccoli and Chickpeas

• 188 grams whole wheat rotini
• 1 head broccoli
• 3/4 cup low sodium chicken broth (or vegetable broth)
• 2 tbsp whole wheat flour
• 1 tbsp olive oil, extra virgin
• 4 clove garlic
• 1/4 tsp dried rosemary
• 540 ml canned chickpeas
• 2 tsp red wine vinegar
• 1 pinch salt
• 1/4 tsp pepper

1. Bring a large saucepan of water to a boil.
2. Cook pasta for 6 minutes.
3. Add broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, about 3 minutes more.
4. Drain.
5. Whisk broth and flour in a small bowl.
6. Heat oil in the pot over medium-high heat.
7. Add garlic and rosemary and cook, stirring, until fragrant, 30 seconds to 1 minute.
8. Add in the broth mixture.
9. Bring to a simmer, whisking constantly, until it thickens.
10. Add chickpeas, vinegar, salt, pepper and the pasta mixture.
11. Cook, stirring constantly, until heated through and coated with the sauce, about 2 minutes.

whole wheat rotini, broccoli, chicken broth, whole wheat flour, olive oil, clove garlic, rosemary, red wine vinegar, salt, pepper

Taken from cookpad.com/us/recipes/345992-rotini-with-broccoli-and-chickpeas (may not work)