Vickys Chickpea & Broccoli Spaghetti

• 240 grams gluten-free dried spaghetti
• 4 tbsp olive oil plus extra to dress
• 300 grams broccoli cut into small florets
• 1 large onion, chopped
• 1 head garlic, cloves finely chopped
• 1/2 tsp low-sodium salt
• 400 grams can of chickpeas, drained
• 150 grams canned sweetcorn, drained

1. Start cooking the pasta in boiling, salted water according to the packet instructions
2. Heat the oil in a frying pan over a medium heat and fry the onion, garlic and broccoli until almost softened, around 5 minutes
3. When the pasta has cooked add a ladleful of the pasta water to the frying pan along with the salt, chickpeas and sweetcorn, heating through for 2 - 3 minutes
4. Drain the pasta then add the vegetables and pasta back into the pasta pan
5. Squeeze in some lemon juice and some extra olive oil and toss gently to dress
6. Serve with a small sprinkle of chilli flakes and if you like, some grated parmesan over the top

olive oil, broccoli, onion, garlic, salt, chickpeas, sweetcorn

Taken from cookpad.com/us/recipes/343851-vickys-chickpea-broccoli-spaghetti (may not work)