Orecchiette With Chickpeas and Broccoli Rabe

• 2 tablespoons extra virgin olive oil
• 1 (15 1/2 ounce) can chickpeas, drained
• 2 garlic cloves, minced
• 14 teaspoon crushed red pepper flakes
• 8 ounces broccoli rabe, chopped into 1-inch pieces
• 3 cups vegetable broth
• 4 cups hot cooked orecchiette ("little ears" pasta)
• 18 teaspoon salt
• 14 cup grated parmesan cheese (optional)

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.
2. Add garlic and crushed red pepper and saute 30 seconds.
3. Add broccoli rabe and vegetable broth to pan; bring to a simmer and cook 3 minutes or until broccoli rabe is crisp-tender.
4. Stir in hot pasta and salt; cook 2 minutes or until heated throughout.
5. Divide among 4 shallow bowls, and top with parmesan cheese if desired.

extra virgin olive oil, chickpeas, garlic, red pepper, broccoli rabe, vegetable broth, hot cooked orecchiette, salt, parmesan cheese

Taken from www.food.com/recipe/orecchiette-with-chickpeas-and-broccoli-rabe-293739 (may not work)