Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Mediterranean Pasta with Broccoli, Red Cabbage, and Chickpeas
A vibrant and nutritious Mediterranean pasta dish combining tender broccoli, crispy red cabbage, and hearty chickpeas tossed with spaghetti. This colorful one-pot meal is packed with vegetables and legumes, offering a perfect balance of flavors and textures inspired by the Mediterranean coast.
35 min
Easy
4 servings
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Taste Profile
Sweet2/10
Salty4/10
Sour5/10
Umami5/10
Spicy3/10
🥄 Texture
The pasta is al dente, giving a firm, slightly chewy bite while the broccoli florets stay tender-crisp. Chickpeas add a creamy, slightly grainy contrast and the red cabbage contributes a mild crunchy, fibrous element.
👃 Aroma
Warm garlic sautéed in olive oil provides a savory, toasty base, brightened by fresh lemon and herbaceous oregano. There are gentle vegetal notes from the cabbage and broccoli with a faint earthy scent from the chickpeas.
🍷 Pairs Well With
Pair with a crisp, dry Sauvignon Blanc or a light rosé; sparkling water with lemon is a refreshing non-alcoholic option.
🥗 Side Dishes
Serve with crusty garlic bread or focaccia, a simple Greek salad (tomato, cucumber, olives, feta), or roasted eggplant and marinated olives.
Ingredients(13 items)
- 1400 grams spaghetti
- 2500 grams broccoli (cut into small florets)
- 3300 grams red cabbage (thinly sliced)
- 4400 grams chickpeas (drained and rinsed)
- 54 tablespoons olive oil
- 64 cloves garlic (minced)
- 71 teaspoon dried oregano
- 81/2 teaspoon red pepper flakes
- 92 liters vegetable broth or water
- 102 tablespoons lemon juice
- 111 teaspoon salt
- 121/2 teaspoon black pepper
- 132 tablespoons fresh parsley (chopped, optional garnish)
Nutrition Information(per serving)
545
Calories
18.5g
Protein
85.3g
Carbs
14.2g
Fat
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 2
Add the sliced red cabbage to the pot and cook for 3-4 minutes, stirring occasionally, until it begins to soften slightly.
- 3
Pour in the vegetable broth or water and bring it to a boil. Add the salt and dried oregano.
- 4
Once boiling, add the spaghetti and stir well to prevent sticking. Cook for about 6-7 minutes, stirring occasionally.
- 5
Add the broccoli florets and chickpeas to the pot. Continue cooking for another 5-6 minutes until the pasta is al dente and the broccoli is tender but still has a slight crunch.
- 6
Remove from heat and stir in the lemon juice and red pepper flakes. Taste and adjust seasoning with additional salt and pepper if needed.
- 7
Divide the pasta and vegetables into serving bowls. Garnish with fresh parsley if desired and serve immediately while hot.
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