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Ingredients
  • 1 large head broccoli, cut into bite-sized florets
  • 2 (15 oz) cans chickpeas, drained and rinsed, 1 cup chickpeas reserved
  • 4 tablespoon shallot-infused olive oil (or: 4 tablespoon oil of choice one minced shallot)
  • 1 (8 to 9 oz) box chickpea rotini, 1 to 2 cups of pasta water reserved (or: favorite pasta)
  • ½ teaspoon salt
  • Juice of 1 lemon
  • Zest of 1 lemon
  • ¼ teaspoon red pepper flakes
  • salt to taste
  • fresh cracked black pepper to taste
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