ORECCHIETTE WITH BROCCOLI AND CHICKPEAS

ORECCHIETTE WITH BROCCOLI AND CHICKPEAS image

Categories Bean

Yield 2 servings

Number Of Ingredients 12

2 cups canned chickpeas, drained
4 tablespoons extra-virgin olive oil, plus more for drizzling
4 teaspoons salt, plus more to taste
2 generous cup broccoli florets or broccoli rabe
6 to 8 ounces orecchiette
1/4 cup minced red onion, optional
2 tablespoon minced garlic
1/2 teaspoon red pepper flakes, optional
2 cup diced canned plum tomatoes, optional
Freshly ground black pepper
2 tablespoons Toasted Bread Crumbs, optional
Grated pecorino, for serving, optional

Steps:

Put the chickpeas in a bowl and drizzle with a bit of olive oil. Bring a large pot of water to a boil. Add the salt and then drop in the broccoli and cook until tender but not too soft, 4 to 5 minutes. Remove with a slotted spoon and refresh in cold water to set the color. Drain and set aside. If using broccoli rabe, chop coarsely. Then drop the orecchiette into the same boiling salted water. While the pasta cooks, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the onion, if using, and cook until tender, about 8 minutes. Add the garlic, red pepper flakes, if using, and chickpeas and cook for 2 minutes. Add the tomatoes, if using, and broccoli and cook until hot. Season, to taste, with salt and pepper. Drain the pasta when it is al dente and add it to the broccoli sauce, along with the toasted bread crumbs, if using. Warm through. Transfer to a warmed bowl and sprinkle with pecorino, if desired.