Spaghetti With Broccoli, Chickpeas & Garlic

6 garlic cloves, chopped (about 1/4 cup)
1/2 tsp dried hot red pepper flakes
1/4 cup extra virgin olive oil, plus additional for drizzling
2 (10oz) packages frozen chopped broccoli (not thawed)
3/4 tsp salt
1 (15oz) can chickpeas, rinsed and drained
1/2 lb spaghetti

1) Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
2) Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.

Review: I used about 3 cloves of garlic. I estimate, because the grocery store had ugly garlic last time we went. Instead, we got a bottle of minced garlic, much like squeezable mayo. It’s way easy, but looks a little wrong. Mike didn’t like the idea of 1/4 cup of garlic, so I scaled it back. I also used fresh broccoli, as I had a ton in the fridge. I cooked it a bit long, allowing it to brown. Yum. I really liked the way this turned out and recommend browning the broccoli.