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Ingredients

• 3 tbsp olive oil, divided
• 1/2 large vidalia onion, roughly chopped
• 5 cloves of garlic, peeled but left whole
• 2 tbsp water
• 2 cups cooked chickpeas (garbanzo beans), drained and patted dry
• 3/4 cup cubed (about 1/2 - 3/4"), preferably grainy bread (I used my seeded crostini loaf)
• 1 pound broccoli rabe, trimmed and washed
• 1 pint cherry tomatoes, halved
• 1/2 tsp lemon zest
• 1/4 teaspoon red pepper flakes
• 2 tbsp fresh basil (or 1 tsp dried), shredded
• 1/2 tbsp lemon juice
• 1/2 lb whole wheat spiral pasta

Description

There Are A Lot Of Steps To This Flavourful, Vegan Pasta Dish, But You Can Do A Lot Of The Prep Ahead Of Time. The Onion / Garlic Puree Can Be Easily Made Up To A Week Ahead, And The Chickpeas Will Keep Their Crunch For A Day Or Two If Kept In A Container

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