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

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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