Broccolini, Preserved Lemon + Chickpea Pasta

gluten free + dairy free / makes 3 servings

Here’s why you want to eat BROCCOLINI

Broccolini/Broccoli is an all-purpose multivitamin for the body, plus it contains bioavailable trace minerals and other nutrients that enhance the body systems, including the entire immune system. Nature made broccolini/ broccoli this way, with a balance that can’t be matched, to offer a little something for every organ, gland, bone, nerve and more in the body.

Here are just a few of the areas broccolini/ broccoli can help with: High cholesterol, ADHD, depression, weight gain, joint inflammation. Additionally broccolini is great at helping anyone mired in confusion, feeling baffled, bewildered or confounded, share a bowl of broccolini or broccoli with them to help make a difference in their emotional state!

Ingredients

• 8 cups water

• 225g gluten free spaghetti or pasta

• 280g broccolini, cut in half lengthwise (or broccoli)

• 3 Tbsp olive oil

• 1 onion, finely diced

• 6 cloves garlic, rough chopped

• 1/2 tsp chilli flakes

• 1/4 tsp sumac

• 1-2 Tbsp preserved lemon, chopped (or lemon zest)

• 1 cup cooked chickpeas

• 1/4 tsp salt and pepper

• 1 cup reserved hot pasta water

• 1-2 Tbsp lemon juice (if not using preserved lemon)

• 1/2 cup chopped flat-leaf parsley

• 1/4 cup parmesan (or vegan parmesan)

• Optional: additional 1 Tbsp olive oil or butter

• Salt and pepper to taste

Directions

In a large pot, bring 8 cups of water and 1 Tosp salt to boil. Add spaghetti and simmer until al dente. Add broccolini to the pasta water and cook 2-3 min, or until just tender and vibrant green. Drain, reserving 1 cup of the pasta water.

While the spaghetti is cooking, heat oil in a large skillet over medium heat. Sauté onion and garlic 3-4 min until fragrant and tender. Add chili flakes, sumac, preserved lemon (or lemon zest), chickpeas, and salt and pepper. Sauté 1-2 min, turn the heat off.

When the pasta and broccolini are done (save 1 cup pasta water) add it to the garlic onion mixture in the pan, over medium heat. Add 1 cup hot pasta water, and give a good toss. Taste. Add a squeeze of lemon juice if you like.

Toss in the fresh parsley and parmesan, taste again, and adjust salt, pepper and chilli flakes. You want to taste both the salt and lemon, For extra richness, mix in another little drizzle of olive oil - or a little butter. Divide among bowls and enjoy!

*Recipe @Eumarrah, wwweumarrah.com.au/home.php, Broccolini Food information: Life Changing Foods, Anthony William