Orecchiette with Broccoli Rabe & Chickpeas

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Orecchiette with Broccoli Rabe & Chickpeas

Orecchiette with Broccoli Rabe & Chickpeas

The assertive flavor of broccoli rabe and rosemary are paired with sturdy chickpeas in this satisfying pasta dish. When buying broccoli rabe, check to make sure the bottoms of the stems are relatively tight, green and moist. If the broccoli rabe at your store is past its prime—or if you prefer a milder taste—use broccolini or regular broccoli instead. Garnish with a sprinkling of freshly grated Parmesan cheese.

Serves 2

Prep Time 20 min

Total Time 30 min.

Ingredients

  • 4 ounces whole-wheat orecchiette, or chiocciole (about 1 1/2 cups)
  • 1/2 bunch broccoli rabe, ends trimmed and cut into 2-inch pieces
  • 3/4 cup vegetarian chicken-flavored broth, (see Note)
  • 2 teaspoons all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • 4 large clov garlic, minced
  • 1/2 teaspoon minced fresh rosemary, or 1/8 teaspoon dried
  • 1 8-ounce ca chickpeas, drained and rinsed
  • 2 teaspoons red-wine vinegar
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Cooking Directions

Step 1

Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add broccoli rabe and continue cooking, stirring occasionally, until the pasta and broccoli rabe are just tender, about 3 minutes more. Drain. Rinse and dry the pot.

Step 2

Whisk broth and flour in a small bowl. Heat oil in the pot over medium-high heat. Add garlic and rosemary and cook, stirring, until fragrant, 30 seconds to 1 minute. Whisk in the broth mixture. Bring to a simmer, whisking constantly, until it thickens. Add chickpeas, vinegar, salt, pepper and the pasta mixture. Cook, stirring constantly, until heated through and coated with the sauce, about 2 minutes.


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