Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Toss together the Cooked
Dried Chickpeas (1 cup)
,
Broccoli Florets (1 cup)
,
Extra-Virgin Olive Oil (1 Tbsp)
, juice from the
Lemon (1/2)
, and
Kosher Salt 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 (2 Tbsp)
. Add the
Anchovy Fillets (2)
and let them melt in the hot oil on low heat. Squeeze in juice from the other half of the
Lemon (1/2)
.
Step 5
Cook
Fusilli Pasta (7 oz)
according to package instructions. Drain and mix into the skillet with the roasted broccoli and chickpeas.
Step 6
Add
Fresh Parsley (1 Tbsp)
and sprinkle with
Nutritional Yeast (2 Tbsp)
.
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