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
- Bring large pot and large saucepan of lightly salted water to a boil.
- 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.
- 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.
- 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.
- 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.
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)