Orecchiette With Chickpeas And Broccoli Rabe

• 2 tablespoons extra-virgin olive oil
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 8 ounces broccoli rabe (rapini), chopped into 1-inch pieces
• 3 cups fat-free reduced-sodium chicken broth
• 4 cups hot, cooked orecchiette (a little ear-shaped pasta), 8 ounces dry
• 1/8 teaspoon salt
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Heat oil in a Dutch oven over medium-high heat; add chickpeas and saute 2 minutes or until they're just beginning to brown. Add garlic and crushed red pepper and saute 30 seconds.
2. Add broccoli rabe and chicken broth to pan; bring to a simmer and cook 3 minutes or until broccoli rabe is crisp-tender.
3. Stir in hot pasta and salt; cook 2 minutes or until heated throughout.
4. Divide among 4 shallow bowls, and top each with Parmesan cheese.

extravirgin olive oil, chickpeas, garlic, red pepper, broccoli rabe, chicken broth, pasta, salt, parmesan cheese

Taken from www.myrecipes.com/recipe/orecchiette-with-chickpeas-broccoli-rabe (may not work)