Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Toss together the
Dried Chickpeas (200 g)
,
Broccoli Florets (175 g)
,
Extra-Virgin Olive Oil (15 mL)
, juice from the
Lemon (1/2)
,
Kosher Salt (to taste)
, and
Freshly Ground Black Pepper (to taste)
.
Step 3
Roast for about 20 minutes.
Step 4
In a skillet, sauté the
Garlic (1 clove)
with
Extra-Virgin Olive Oil (30 mL)
. Add the
Anchovy Fillets (2)
and let them melt in the hot oil on low heat. Squeeze in the juice from the other half of the
Lemon (1/2)
.
Step 5
Cook
Fusilli Pasta (200 g)
according to package instructions. Drain and mix into the skillet with the roasted broccoli and chickpeas.
Step 6
Add
Fresh Parsley (3 g)
and sprinkle with
Nutritional Yeast (6 g)
.
