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Chickpea Broccoli Alfredo

December 20, 2011 By Kristi

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Chickpea Broccoli Alfredo Recipe

Day 354.

I realized recently that I’ve somehow neglected to make a simple Chicken Broccoli Alfredo this year. Our recent need for super simple foods made a chickpea version a great choice for today.

In addition to swapping out the chicken for chickpeas, I used cream cheese instead of Parmesan and whole milk instead of cream.

These decisions were primarily made due to what I had on-hand in the refrigerator. This is not a traditional thick alfredo sauce, but more of a thin coating, perfect for our sniffle-heads.

Chickpea Broccoli Alfredo

Adapted from Chicken Broccoli Alfredo.
Ingredients for 8 servings

1 pound macaroni or other pasta noodles

2 cups broccoli, chopped

1/2 cup (1 stick) butter

1 teaspoon minced garlic

2 cups milk

1/2 teaspoon House seasoning

1/4 cup cream cheese

1 tablespoon cornstarch

2 cups chickpeas, cooked

1 tablespoon fresh basil, chopped

Method

Cook pasta according to package directions adding broccoli last 5 minutes, drain. Set aside. 

Meanwhile, melt butter in medium saucepan over medium heat.

Add minced garlic, milk (reserving a bit for slurry), garlic powder, and pepper. 

Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Stir in cream cheese and stir until melted. 

Add a bit of milk to cornstarch to create a slurry. Add slurry to sauce.

Add basil and chickpeas to Alfredo sauce and heat through. Serve over hot, cooked pasta and broccoli.

The Results

This is good, but pretty bland. I thought about adding about 1/4 cup sauteed red onion and decided against it since we all have the sickies.

If I make it again, I’d add the onion and maybe a dash of red pepper flakes to the adult portions. The kids and I all enjoyed this as is today with our sniffles and sore throats.

Chickpea Broccoli Alfredo

This post is shared at·Tuesdays at the Table, Tuesday Night Supper Club,·Slightly Indulgent Tuesday,·Tempt My Tummy Tuesday,··Real Food Wednesday, Hearth and Soul, Tutorial Tuesday, Tasty Tuesday and Tasty Tuesday.

Yield: 4

Chickpea Broccoli Alfredo

chickpea broccoli alfredo

This chickpea broccoli alfredo is a simple yet tasty dish that satisfied our whole family. It's very versatile, so have some fun with it! Enjoy.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 pound macaroni or other pasta noodles
  • 2 cups broccoli, chopped
  • 1/2 cup (1 stick) butter
  • 1 teaspoon minced garlic
  • 2 cups milk
  • 1/2 teaspoon House seasoning
  • 1/4 cup cream cheese
  • 1 tablespoon cornstarch
  • 2 cups chickpeas, cooked
  • 1 tablespoon fresh basil, chopped

Instructions

  1. Cook pasta according to package directions adding broccoli last 5 minutes, drain.
  2. Set aside. 
  3. Meanwhile, melt butter in medium saucepan over medium heat.
  4. Add minced garlic, milk (reserving a bit for slurry), garlic powder, and pepper. 
  5. Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently.
  6. Stir in cream cheese and stir until melted. 
  7. Add a bit of milk to cornstarch to create a slurry.
  8. Add slurry to sauce.
  9. Add basil and chickpeas to Alfredo sauce and heat through.
  10. Serve over hot, cooked pasta and broccoli.
Cuisine: Italian / Category: vegetarian

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: chicken, chickpea, macaroni, pasta, vegetarian Tagged With: alfredo, broccoli

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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