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Roasted Broccoli and Chickpea Lemon Pasta
Ingredients
  • 4 cups chopped broccoli florets
  • 1 15-ounce can chickpeas, drained and rinsed
  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 lemon, or two if you prefer extra lemon flavor
  • 8 ounces pasta, I used whole grain elbows
  • ½ cup vegan parmesan, see notes
Steps
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