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Orecchiette With Chickpeas and Broccoli Rabe

Photo: Antonis Achilleos

Prep time 15 mins
Cook time 7 mins
Yield Makes 4 servings (serving size: 1 3/4 cups)

Ingredients

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

Nutrition Information

  • calories 456
  • fat 12 g
  • satfat 2 g
  • monofat 6 g
  • polyfat 2 g
  • protein 21 g
  • carbohydrate 67 g
  • fiber 7 g
  • cholesterol 4 mg
  • iron 5 mg
  • sodium 327 mg
  • calcium 137 mg

How to Make It

  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 crisp-tender.

  3. Stir in hot pasta and salt; cook 2 minutes or until heated throughout.

  4. Divide among 4 shallow bowls, and top each with Parmesan cheese.