Orecchiette With Chickpeas And Broccoli Rabe

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 (15 1/2 ounce) can chickpeas, drained
• 2 garlic cloves, minced
• 1/4 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)
• 1/8 teaspoon salt
• 1/4 cup grated parmesan cheese (optional)

Recipe

• 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.