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Rigatoni with Roasted Broccoli and Chickpeas
- 1 can (2 ounces) anchovies packed in oil, chopped, oil reserved
- 4 cloves garlic, chopped
- 1 can (15.5 ounces) chickpeas (liquid reserved), rinsed and drained
- 1 chicken bouillon cube
- 1 pound broccoli, cut into small florets
- 1/2 pound whole-wheat rigatoni
- 1/2 cup grated Romano
Directions:View on Epicurious
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