Orecchiette with Broccoli and Chickpeas
Orecchiette with beans, greens, garlic, and chili is one of my standby suppers. The pasta itself is fun to eat. The name translates to little ears, but to me the pasta shells resemble little belly buttons, the central dimple of which is ideal for trapping the beans. Sometimes I use bitter broccoli rabe or Romanesco broccoli florets. Toasted Bread Crumbs may or may not go into the mix. Grated pecorino may garnish the dish. I have even been known to add crabmeat, steamed clams, shrimp, meatballs, or sausage to the basic mixture of beans, greens, and pasta. Simply put, this dish offers versatility in a bowl, satisfying in its simplest form and hospitable to other flavors.
Orecchiette with beans, greens, garlic, and chili is one of my standby suppers. The pasta itself is fun to eat. The name translates to little ears, but to me the pasta shells resemble little belly buttons, the central dimple of which is ideal for trapping the beans. Sometimes I use bitter broccoli rabe or Romanesco broccoli florets. Toasted Bread Crumbs may or may not go into the mix. Grated pecorino may garnish the dish. I have even been known to add crabmeat, steamed clams, shrimp, meatballs, or sausage to the basic mixture of beans, greens, and pasta. Simply put, this dish offers versatility in a bowl, satisfying in its simplest form and hospitable to other flavors.
- 1 tablespoon minced garlic
- freshly ground black pepper
- 2 teaspoons salt plus more to taste
- 1/2 teaspoon red pepper flakes optional
- 1 1/4 cups canned chickpeas drained
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 cup broccoli florets or broccoli rabe
- 3 ounces orecchiette
- 4 tablespoons minced red onion optional
- 1 cup diced canned plum tomatoes optional
- 2 tablespoons toasted bread crumbs recipe follows, optional
- grated pecorino for serving, optional
- Carbohydrate 180.934194244747 g
- Cholesterol 0.745791371934192 mg
- Fat 8.62742178585337 g
- Fiber 18.9909872887473 g
- Protein 36.0680383051194 g
- Saturated Fat 1.61650394904933 g
- Serving Size 1 1 serving (448g)
- Sodium 2155.75650546186 mg
- Sugar 161.943206956 g
- Trans Fat 1.61543131387811 g
- Calories 948 calories
Step-by-step
- Put the chickpeas in a bowl and drizzle with a bit of olive oil.
- Bring a large pot of water to a boil. Add the salt and then drop in the broccoli and cook until tender but not too soft, 4 to 5 minutes. Remove with a slotted spoon and refresh in cold water to set the color. Drain and set aside. If using broccoli rabe, chop coarsely. Then drop the orecchiette into the same boiling salted water.
- While the pasta cooks, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the onion, if using, and cook until tender, about 8 minutes. Add the garlic, red pepper flakes, if using, and chickpeas and cook for 2 minutes. Add the tomatoes, if using, and broccoli and cook until hot. Season, to taste, with salt and pepper.
- Drain the pasta when it is al dente and add it to the broccoli sauce, along with the toasted bread crumbs, if using. Warm through. Transfer to a warmed bowl and sprinkle with pecorino, if desired.
- Toasted Bread Crumbs: Heat the oven to 350 degrees F. In a food processor, pulse 2 cups diced country-style bread, crusts removed, until you have coarse crumbs. 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. Spread the crumbs on a baking sheet. Bake, stirring occasionally, until golden, about 20 minutes. The crumbs can be stored in the pantry in a covered container for up to a month.
Orecchiette with Broccoli and Chickpeas: A Simple Weeknight Delight
As a busy working mom, finding time to cook a healthy and delicious meal can feel like a Herculean task. But sometimes, the simplest recipes are the most rewarding. This orecchiette with broccoli and chickpeas recipe has become a staple in my kitchen, a go-to meal that's quick to prepare, incredibly flavorful, and satisfying enough to please even the pickiest eaters (including my kids!).
The beauty of this dish lies in its versatility. It’s a fantastic base recipe that adapts easily to whatever ingredients I have on hand. Sometimes I crave a spicier kick, so I add a generous pinch of red pepper flakes. Other times, I’m feeling more adventurous and toss in some wilted spinach or even a handful of sun-dried tomatoes. The options are endless, and that's what makes this recipe so appealing.
The name "orecchiette," meaning "little ears," perfectly describes the charming shape of this pasta. I love how the small, curved shells capture the delicious sauce and tender chickpeas. But beyond its aesthetic appeal, the orecchiette holds its shape beautifully, preventing the dish from becoming a soupy mess. It’s the perfect vehicle for the vibrant broccoli, creamy chickpeas, and subtly garlicky sauce.
This recipe is also a fantastic way to use up leftover ingredients. A can of chickpeas tucked away in the pantry? Perfect! Some broccoli nearing the end of its shelf life? Excellent! This dish is a masterclass in resourceful cooking, allowing you to transform simple ingredients into a truly special meal.
What I appreciate most about this recipe is its ability to satisfy on a variety of levels. It’s nutritious, providing a good source of protein, fiber, and vitamins. It's quick and easy to prepare, perfect for those busy weeknights when time is of the essence. And most importantly, it tastes amazing! The combination of flavors and textures is simply delightful; a harmonious blend of earthy, savory, and slightly spicy notes.
This orecchiette with broccoli and chickpeas recipe has become more than just a meal; it’s a symbol of comfort, resourcefulness, and the joy of creating something delicious and healthy in a time-efficient manner. It's a testament to the fact that a simple, well-executed dish can bring immense satisfaction, especially when life gets hectic. Give it a try and experience the magic for yourself!
Tips for Success:
- Don't overcook the broccoli! You want it tender-crisp, not mushy.
- Taste and adjust seasonings as you go. Salt and pepper are your friends!
- Get creative with additions! Feel free to experiment with different vegetables, spices, or even protein sources.
- Make extra toasted breadcrumbs! They’re delicious on salads, soups, or even as a crunchy topping for roasted vegetables.
