Whole Wheat Linguine with Broccoli and Chickpeas

We don't eat pasta very often, so I tend to buy organic Italian durum wheat (white flour) noodles. After all, if it's a splurge, we might as well go all out and eat white flour.

However, the other day I felt organic whole wheat linguine would be a better fit with the robust flavors of broccoli, chick peas, smoked chili peppers and lots of garlic. I was right — the whole wheat added a nuttiness that contributed beautifully to the overall dish.

Canned chickpeas are a time-saver, but I so prefer home cooked beans. The flavor and texture are nuttier, and there's no need to rinse off the tinniness. Fortunately, they cook in 22 minutes in the pressure cooker — no pre-soaking needed. I cooked the chickpeas a couple of hours ahead, drained them, and left them on the counter until it was time to throw dinner together. They were great.

The smoked chili flakes add another dimension of flavor. (Probably carnivores would add bacon instead.) I buy mine from Mountain Rose Herbs. You can substitute un-smoked chili flakes if that's what you have. It will still be an awesome dish.

Whole Wheat Linguine with Broccoli and Chickpeas

1/3 cup chickpeas (or 1 can, drained)

1 1/4 lbs broccoli

4 tbsp olive oil

1/4 cup chopped garlic (8-10 cloves)

1/2 tsp smoked chili flakes

3/4 tsp salt

1/2 lb whole wheat linguine

Pick over the chickpeas to remove any stones or debris. Rinse. Either cook in plenty of water until tender, 2-3 hours, or cook in a pressure cooker covered by at least 2 inches of water and time for 22 minutes once pressure is reached. Let the pressure cooker cool by opening the vent — keep away from the steam! — then carefully open and check the texture of the chickpeas. If they're tender, drain them and set aside. If they're not quite cooked, replace the lid and simmer another 5 minutes before testing again. Drain the chickpeas and set aside.

Cut the broccoli florets into large bite-size pieces. Peel the tough stems down to the pale green center and cut them into 1/2 inch pieces. Set aside.

Warm the olive oil in a large skillet over medium heat until it shimmers. Add the garlic and chili flakes and cook, stirring, until the garlic is golden, about a minute. Add the broccoli and salt, stir well, add a couple of tablespoons of water and cover the pan. Cook, stirring occasionally and adding water if needed, until the broccoli is crisp-tender, about 5 minutes. Stir in the chickpeas and cook until they are warm.

Meanwhile, cook the linguine in lots of salted water according to the package directions. Drain, reserving 1/2 cup of the pasta water. Add the linguine to the broccoli. Toss well, adding the reserved water if needed. Keep tossing over medium heat until all is warm and well-mixed.

Drizzle with a little olive oil and sprinkle on some grated parmesan if desired.

Serves 3-4