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  • Penne pasta(or any kind) 300.0 g
  • Olive oil 50.0 g
  • Garlic, crushed 10.0 g
  • Broccoli florets(or long stem) 300.0 g
  • Chickpeas (with brine) 400.0 g
  • Lemon juice 20.0 g
  • Zest of lemon 5.0 g
  • Walnuts(toasted and roughly chopped) 100.0 g
  • Parsley, Italian(roughly chopped) 10.0 g


  1. Method

    • Cook the pasta as per pack instructions and set aside.
    • Heat the oil in a pan, add the garlic, Robertsons Veggie Seasoning and broccoli, and fry for 2 min. Add the chickpeas with the brine, lemon juice, lemon zest and Robertsons Cajun Spice and allow to simmer on a medium heat for 8 min.
    • Add half the walnuts and parsley (reserve the remainder for garnish) add the pasta and toss through the mixture. Pour into a serving dish, garnish with the remaining walnuts and parsley and serve.
  2. Chef's Tip

    • This dish is vegan friendly, and the chickpeas can be replaced with cooked lentils, cow peas or soya beans. Why not add raw baby spinach or beetroot leaves to this dish to add extra crunch, color, and texture.