3 cloves garlic, chopped
1 squirt Tobasco
2 Tbsp olive oil, plus additional olive oil, for drizzling
1 head broccoli, chopped into bite-size bits
1/4 teaspoon salt & pepper to taste
1 (15 ounces) can or 2 cups chickpeas, rinsed and drained
2 cups penne pasta
2 Tbsp nutritional yeast
1/4 tsp dried dill weed
2 Tbsp lemon juice
Put on water to boil. When boiling, drop in pasta and cook until al dente. Steam broccoli bits for 5 minutes, or until no longer crunchy.
Cook garlic, dill, salt and pepper in olive oil in a heavy skillet over moderate heat, stirring, until garlic is golden, about 2 minutes.
Add broccoli, chickpeas, nutritional yeast and lemon juice and cook until heated through. Mix pasta and a few more drizzles of olive oil in with broccoli mixture.
