Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

Ingredients

• 20 ounce broccoli frozen thawed chopped (not )
• 15 ounce chickpeas rinsed drained canned
• 0.3 cup garlic cloves chopped
• 0.3 cup olive oil plus additional extra-virgin for drizzling
• 0.5 teaspoon pepper flakes dried red hot
• 0.8 teaspoon salt 
• 0.5 pound pasta like spaghetti whole-wheat

Equipment

• frying pan
• pot
• colander

Directions

1. Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute.
2. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
3. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.
4. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well.
5. Serve drizzled with additional olive oil.