Orecchiette With Chickpeas and Broccoli Rabe

Orecchiette With Chickpeas and Broccoli Rabe
Photo by Antonis Achilleos

Ingredients

  • 8 ounces broccoli rabe (rapini), chopped into 1-inch pieces
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 cups hot, cooked orecchiette (a little ear-shaped pasta), 8 ounces dry
  • + 11 more ingredients
    • 4 cups hot, cooked orecchiette (a little ear-shaped pasta), 8 ounces dry
    • 2 cloves garlic, minced
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
    • 1/8 teaspoon salt
    • 1/8 teaspoon salt
    • 2 cloves garlic, minced
    • 8 ounces broccoli rabe (rapini), chopped into 1-inch pieces
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • 3 cups fat-free reduced-sodium chicken broth
    • 3 cups fat-free reduced-sodium chicken broth

1. Heat oil in a Dutch oven over medium-high heat; add chickpeas and sauté 2 minutes or until they're just beginning to brown. Add garlic and crushed red pepper and sauté 30 seconds. 2. Add broccoli rabe and chicken broth to pan; bring to a simmer and cook 3 minutes or until broccoli rabe is cris...

View full recipe at My Recipes

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