Orecchiette With Chickpeas and Broccoli Rabe
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 29.58 ml extra virgin olive oil
- 439.41 g can chickpeas, drained
- 2 garlic cloves, minced
- 1.23 ml crushed red pepper flakes
- 226.79 g broccoli rabe, chopped into 1-inch pieces
- 709.77 ml vegetable broth
- 946.36 ml hot cooked orecchiette ("little ears" pasta)
- 0.61 ml salt
- 59.14 ml grated parmesan cheese (optional)
directions
- Heat oil in a Dutch oven over medium-high heat; add chickpeas and saute 2 minutes or until they're just beginning to brown.
- Add garlic and crushed red pepper and saute 30 seconds.
- Add broccoli rabe and vegetable broth to pan; bring to a simmer and cook 3 minutes or until broccoli rabe is crisp-tender.
- Stir in hot pasta and salt; cook 2 minutes or until heated throughout.
- Divide among 4 shallow bowls, and top with parmesan cheese if desired.
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RECIPE SUBMITTED BY
I am a college student and vegan food enthusiast...looking forward to having my own place in the near future where I can concoct vegan delicacies to my heart's content.