Plant-Based Creamy Chickpea & Roasted Broccoli Spaghetti

Serves 4


  • 3 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
  • 1 pound broccoli florets
  • Salt and pepper to taste
  • ½ medium onion or 2 small shallots, minced
  • 1 clove garlic, minced
  • ¼ teaspoon turmeric
  • Pinch of oregano
  • Pinch of thyme
  • One 13-ounce jar jovial chickpeas
  • ½ cup vegetable broth or pasta cooking water
  • One 12-ounce box jovial spaghetti of choice 


  1. Roast the broccoli: Toss broccoli with 1 tablespoon of olive oil, salt, and pepper to taste. Spread the broccoli on a baking sheet and bake for 15-20 minutes in a pre-heated oven at 400ºF, until they begin to brown.
  2. Make the chickpea cream sauce: In a large skillet, cook 2 tablespoons of oil, onions, garlic, and spices on medium-low heat for 5 minutes until the onions soften.
  3. Add the chickpeas and all of the liquid from the jar to the skillet and cook for 5 minutes until the liquid is absorbed and the onions just begin to brown.  
  4. Transfer the chickpea mixture and broth or pasta cooking water to the bowl of a food processor or blender, and pulse until thick and creamy. Add the sauce back to the skillet.
  5. Cook the pasta according to package instructions and drain.
  6. Add the pasta to the skillet, cook for 1 minute, stirring until coated with the sauce.
  7. Top with the roasted broccoli and serve.