Best Orecchiette With Broccoli And Chickpeas Recipes

ORECCHIETTE WITH BROCCOLI, CHICKPEAS, ONIONS AND TOMATOES

Orecchiette With Broccoli, Chickpeas, Onions and Tomatoes image

Provided by Marian Burros

Categories dinner, easy, lunch, quick, pastas, main course

Time 30m

Yield 3 servings as main dish

Number Of Ingredients 10

Ingredients

1/2 pound orecchiette (little ears) or rigatoni
1 large head broccoli, trimmed into small flowerettes, about 3 cups
3 tablespoons extra-virgin olive oil
1 medium-size red onion, diced, about 1 cup
1 1/3 cups canned chickpeas, rinsed and drained
2 tablespoons minced garlic
2 cups diced canned plum tomatoes (1 28- or 29-ounce can
1/4 teaspoon salt (optional)
Freshly ground black pepper to taste
4 tablespoons grated Parmigiano Reggiano or pecorino (optional)

Steps:

Cook the orecchiette in boiling water until tender but firm; drain.
Blanch the broccoli for about 2 or 3 minutes in boiling water until almost tender, then rinse in ice water to halt cooking.
Heat the olive oil in a large nonstick pan and saute the onion until it is soft. Add the chickpeas and garlic and warm.
Add the tomatoes and broccoli and heat. Stir in the drained pasta; season with salt, if desired, and pepper and serve, sprinkled with cheese, if desired.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 13 grams, Carbohydrate 99 grams, Fat 18 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 239 milligrams, Sugar 13 grams

ONE-PAN ORECCHIETTE WITH CHICKPEAS AND OLIVES

One-Pan Orecchiette with Chickpeas and Olives image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Number Of Ingredients 11

Ingredients

12 ounces orecchiette
1 can (15.5 ounces) chickpeas, drained and rinsed
1/2 cup Kalamata olives, pitted
2 tablespoons tomato paste
3 cloves garlic, thinly sliced
1 6-inch sprig rosemary
3 tablespoons extra-virgin olive oil, plus more for serving
1/4 teaspoon red-pepper flakes, plus more for serving
Coarse salt and freshly ground pepper
1/2 cup grated Parmigiano-Reggiano (about 1 1/2 ounces), plus more for serving
2 cups baby arugula (about 2 ounces)

Steps:

Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet. Season generously with salt and pepper. Bring to a boil, then cook over medium-high heat, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats pasta, 12 to 15 minutes.
Remove skillet from heat, discard rosemary, and stir in cheese. Add more water, a few tablespoons at a time, to thin sauce if necessary. Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.