Chickpea pasta with broccoli, garlic and chilli

Ingredients

For 1 serving

• Chickpea pasta80 g
• Broccoli200 g
• Tofu90 g
• Garlic1 clove
• Chili pepper0.5
• Hemp seeds10 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: soy,

In season: October – March

Method

1. Bring a pot of water to the boil. Meanwhile break the broccoli into small florets and peel and dice the tender stem; crush the garlic, slice the chilli and crumble the tofu with your fingers.
2. Salt the water and boil the broccoli for 4 minutes, until tender; lift it out with a slotted spoon and, in the same water, cook the chickpea pasta for the time on the packet, no longer.
3. Meanwhile heat the oil in a wide pan over medium heat and fry the garlic, chilli and tofu for 5 minutes, stirring, until the tofu is golden.
4. Add the broccoli and the drained pasta with a ladle of cooking water and toss for a minute over medium heat, crushing a few florets with the spoon so they turn creamy; season with salt.
5. Remove the garlic and finish with the hemp seeds.