Orecchiette With Broccoli And Chickpeas Recipes

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ORECCHIETTE WITH BROCCOLI, CHICKPEAS, ONIONS AND TOMATOES



Orecchiette With Broccoli, Chickpeas, Onions and Tomatoes image

Provided by Marian Burros

Categories     dinner, easy, lunch, quick, pastas, main course

Time 30m

Yield 3 servings as main dish

Number Of Ingredients 10

1/2 pound orecchiette (little ears) or rigatoni
1 large head broccoli, trimmed into small flowerettes, about 3 cups
3 tablespoons extra-virgin olive oil
1 medium-size red onion, diced, about 1 cup
1 1/3 cups canned chickpeas, rinsed and drained
2 tablespoons minced garlic
2 cups diced canned plum tomatoes (1 28- or 29-ounce can
1/4 teaspoon salt (optional)
Freshly ground black pepper to taste
4 tablespoons grated Parmigiano Reggiano or pecorino (optional)

Steps:

  • Cook the orecchiette in boiling water until tender but firm; drain.
  • Blanch the broccoli for about 2 or 3 minutes in boiling water until almost tender, then rinse in ice water to halt cooking.
  • Heat the olive oil in a large nonstick pan and saute the onion until it is soft. Add the chickpeas and garlic and warm.
  • Add the tomatoes and broccoli and heat. Stir in the drained pasta; season with salt, if desired, and pepper and serve, sprinkled with cheese, if desired.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 13 grams, Carbohydrate 99 grams, Fat 18 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 239 milligrams, Sugar 13 grams

ONE-PAN ORECCHIETTE WITH CHICKPEAS AND OLIVES



One-Pan Orecchiette with Chickpeas and Olives image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 11

12 ounces orecchiette
1 can (15.5 ounces) chickpeas, drained and rinsed
1/2 cup Kalamata olives, pitted
2 tablespoons tomato paste
3 cloves garlic, thinly sliced
1 6-inch sprig rosemary
3 tablespoons extra-virgin olive oil, plus more for serving
1/4 teaspoon red-pepper flakes, plus more for serving
Coarse salt and freshly ground pepper
1/2 cup grated Parmigiano-Reggiano (about 1 1/2 ounces), plus more for serving
2 cups baby arugula (about 2 ounces)

Steps:

  • Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet. Season generously with salt and pepper. Bring to a boil, then cook over medium-high heat, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats pasta, 12 to 15 minutes.
  • Remove skillet from heat, discard rosemary, and stir in cheese. Add more water, a few tablespoons at a time, to thin sauce if necessary. Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.

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