Orecchiette with Broccoli Rabe and Chickpeas Recipe | Vegetarian Times Skip to main content

Orecchiette with Broccoli Rabe and Chickpeas

Mild but ever so comforting, chickpeas taste great with pungent broccoli rabe in this dish starring orecchiette (||little ears||), tiny disc-shaped pasta. Conservative palates may prefer this recipe with the lesser amount of broccoli rabe, but if you are a fan, go ahead and use the full pound.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
6 medium cloves garlic, very thinly sliced
Ingredient Line: 
¼ tsp. red pepper flakes
Ingredient Line: 
15- to 19-oz. can chickpeas, rinsed and drained, or 1 ½ to 1 ¾ cups cooked chickpeas
Ingredient Line: 
½ tsp. salt
Ingredient Line: 
1 ¼ cups low-sodium vegetable broth
Ingredient Line: 
¾ cup canned crushed tomatoes
Ingredient Line: 
½ tsp. freshly ground pepper
Ingredient Line: 
12 oz. dried orecchiette pasta
Ingredient Line: 
½ cup freshly grated Parmesan cheese (2 oz.; optional)
Ingredient Line: 
½ to 1 lb. broccoli rabe, well rinsed

Instructions: 

  1. Bring large pot and large saucepan of lightly salted water to a boil.
  2. Meanwhile, trim about 1 inch from broccoli rabe stems. Cut stalks and leaves into 1-inch pieces. Drop broccoli rabe into saucepan of boiling water. As soon as water returns to a boil, drain and rinse under cold running water. Drain well and set aside.
  3. In large nonstick skillet, heat oil over medium-low heat. Add garlic and pepper flakes and cook, stirring, until garlic is softened but not browned, 2 to 3 minutes. Add reserved blanched broccoli rabe, chickpeas and salt; increase heat to medium-high and cook, stirring, until heated through, 2 to 3 minutes.
  4. Add broth and bring to a boil. Re-duce heat to medium-low and simmer, stirring occasionally, until broccoli rabe is tender, about 3 minutes. Add tomatoes and simmer until sauce has thickened and flavors have blended, 5 to 10 minutes. Season with pepper.
  5. Shortly before sauce is ready, add orecchiette to pot of boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large warm serving bowl. Add broccoli rabe mixture and toss to coat. Serve immediately, sprinkled with Parmesan if desired.

Nutrition Information: 

Calories: 
441
Protein: 
16 g
Total Fat: 
6 g
Saturated Fat: 
1 g
Carbohydrates: 
75 g
Cholesterol: 
0 mg
Sodium: 
697 mg
Fiber: 
8 g
Sugar: 
0 g
Yield: 
4 to 6 Servings

Comments on this Recipe

This was an easy dish that my husband and I both loved. The red pepper flakes added a nice subtle kick.

The sauce was too thin; I would use much less broth if I made it again.