Step 1

Cook the Pasta: Bring a large pot of water to a boil and stir in 1 tablespoon of kosher salt. Add the pasta and cook until al dente according to the package instructions, stirring occasionally. Add the broccoli florets to the pot of boiling water for the final 5 minutes of the pasta cook time. Reserve 1 1/2 cups (350 ml) of the pasta water, then drain the pasta and broccoli (do not rinse) and set aside.

Step 2

Miso Paste: (Note: I like to do this while the pasta cooks) add the lemon juice and miso paste to a small bowl. Use a fork to “mash” the miso paste into the lemon juice, then stir vigorously to completely dissolve it and form a thick sauce. Set aside.

Step 3

Aromatics: Warm the olive oil in a medium to large skillet, then add the garlic, cumin, and red pepper flakes. Sauté for 1 to 2 minutes, until the garlic is beginning to brown.

Step 4

Tahini Sauce: Add the tahini to the pan and mix well; sauté for about a minute to toast the tahini, then add the miso-lemon mixture. Mix with a whisk; the sauce will immediately thicken and look like it has seized. Begin to slowly add the reserved pasta water in 1/4 cup (60 ml) increments, whisking well and waiting to add more water until the sauce looks smooth and begins to simmer again. Repeat until the sauce has thickened to an Alfredo-sauce consistency. I used only 3/4 cup (180 ml) of water for this, but if your tahini is on the thicker side you may need more water.

Step 5

Combine: Add the pasta, broccoli, and chickpeas to the sauce and mix well. Cook the pasta mixture over the heat only until all ingredients are warm and the sauce has thickened, then remove from the heat.

Step 6

Gremolata: Combine the parsley, reserved lemon zest, and flaky salt in a small bowl. Mix well.

Step 7

Serve: Divide the pasta between serving bowls and top with a sprinkle of gremolata. Serve warm; leftovers can be stored in the refrigerator in an airtight container for up to 5 days and are best reheated on the stovetop with a splash of water to help loosen the tahini sauce up again.