Orecchiette with Broccoli Rabe and Chickpeas

• 1 Tbs. olive oil
• 6 medium cloves garlic, very thinly sliced
• 1/4 tsp. red pepper flakes
• 15- to 19-oz. can chickpeas, rinsed and drained, or 1 1/2 to 1 3/4 cups cooked chickpeas
• 1/2 tsp. salt
• 1 1/4 cups low-sodium vegetable broth
• 3/4 cup canned crushed tomatoes
• 1/2 tsp. freshly ground pepper
• 12 oz. dried orecchiette pasta
• 1/2 cup freshly grated Parmesan cheese (2 oz.; optional)
• 1/2 to 1 lb. broccoli rabe, well rinsed

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

olive oil, cloves garlic, red pepper, chickpeas, salt, vegetable broth, tomatoes, freshly ground pepper, pasta, parmesan cheese, broccoli rabe

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