Name: Orecchiette with Chickpeas and Broccoli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 4 garlic cloves, chopped; 1/4 cup (60 ml) olive oil; 6 green onions, thinly sliced; 1 broccoli, cut into small pieces; 1 1/2 tsp fennels seeds, coarsely crushed; 1/2 tsp red pepper flakes; 1/2 cup (100 g) oil-packed sun-dried tomatoes, drained and coarsely chopped; 3/4 lb (340 g) orecchiette; 1 can (19 oz/540 ml) chickpeas, rinsed and drained; 3/4 cup (55 g) fresh Parmesan cheese, finely grated, plus more for serving; 1 lemon, zest finely grated; Lemon wedges, for serving

Preparation

- In a large skillet over medium-high heat, lightly brown the garlic in the oil. Add the green onions, broccoli, fennel seeds and red pepper flakes. Continue to cook for 7 minutes or until the broccoli is tender, stirring often. Add the sun-dried tomatoes and continue to cook for 1 minute. Set aside.
- Meanwhile, in a large pot of salted boiling water, cook the pasta and chickpeas until the pasta is al dente. Set aside 1/2 cup (125 ml) of the cooking water. Drain the pasta and chickpeas, then add to the broccoli mixture in the skillet. Add the reserved cooking water, Parmesan and lemon zest. Season with salt and pepper. Mix well.
- Divide the pasta mixture among four bowls. Sprinkle with more Parmesan and serve with lemon wedges.

Orecchiette with Chickpeas and Broccoli

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To help you with this recipe

RICARDO Fine Stainless Steel Grater