Orecchiette With Broccoli And Chickpeas
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
38
Spice
50
Sweetness
45
Sourness
51
mins
Prep time (avg)
6.9
Difficulty
Ingredients:
1.25 cups
Chickpea (canned, drained)2 tsps
Salt (plus more to taste)110 g
Orecchiette4 tbsps
Red Onion (minced, optional)1 tbsp
Garlic (minced)Directions:
1
Put the chickpeas in a bowl and drizzle with a bit of olive oil
2
Bring a large pot of water to a boil
3
Add the salt and then drop in the broccoli and cook until tender but not too soft, 4 to 5 minutes
4
Remove with a slotted spoon and refresh in cold water to set the color
5
Drain and set aside
6
If using broccoli rabe, chop coarsely
7
Then drop the orecchiette into the same boiling salted water
8
While the pasta cooks, heat the 2 tablespoons olive oil in a saute pan over medium heat
9
Add the onion, if using, and cook until tender, about 8 minutes
10
Add the garlic, red pepper flakes, if using, and chickpeas and cook for 2 minutes
11
Add the tomatoes, if using, and broccoli and cook until hot
12
Season, to taste, with salt and pepper
13
Drain the pasta when it is al dente and add it to the broccoli sauce, along with the toasted bread crumbs, if using
14
Warm through
15
Transfer to a warmed bowl and sprinkle with pecorino, if desired
16
Toasted Bread Crumbs: Heat the oven to 350 degrees F
17
In a food processor, pulse 2 cups diced country-style bread, crusts removed, until you have coarse crumbs
18
Toss the crumbs in a bowl with 4 tablespoons (1/2 stick) unsalted butter, melted, or olive oil; 1 teaspoon salt; and 1/2 teaspoon freshly ground black pepper
19
Spread the crumbs on a baking sheet
20
Bake, stirring occasionally, until golden, about 20 minutes
21
The crumbs can be stored in the pantry in a covered container for up to a month