Orecchiette With Chickpeas and Broccoli Rabe

Antonis Achilleos

Yield: Makes 4 servings (serving size: 1 3/4 cups)
Recipe from Health

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Nutritional Information

Amount per serving
  • Calories: 456
  • Fat: 12g
  • Saturated fat: 2g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 2g
  • Protein: 21g
  • Carbohydrate: 67g
  • Fiber: 7g
  • Cholesterol: 4mg
  • Iron: 5mg
  • Sodium: 327mg
  • Calcium: 137mg


  • 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


  1. 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. 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. 3. Stir in hot pasta and salt; cook 2 minutes or until heated throughout.
  4. 4. Divide among 4 shallow bowls, and top each with Parmesan cheese.
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