Orecchiette with Broccoli Rabe & Chickpeas
What You Need
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4 ounces whole-wheat orecchiette or chiocciole (about 1 1/2 cups)
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1/2 bunch broccoli rabe, ends trimmed and cut into 2-inch pieces
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3/4 cup chicken-flavored broth
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2 teaspoons all-purpose flour
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1 tablespoon extra-virgin olive oil
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4 large cloves garlic, minced
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1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried
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1 8-ounce can chickpeas, drained and rinsed
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2 teaspoons red-wine vinegar
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1/8 teaspoon salt
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1/4 teaspoon freshly ground pepper
How To Do
1. Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add broccoli rabe and continue cooking, stirring occasionally, until the pasta and broccoli rabe are just tender, about 3 minutes more. Drain. Rinse and dry the pot.
2. Whisk broth and flour in a small bowl. Heat oil in the pot over medium-high heat. Add garlic and rosemary and cook, stirring, until fragrant, 30 seconds to 1 minute. Whisk in the broth mixture. Bring to a simmer, whisking constantly, until it thickens. Add chickpeas, vinegar, salt, pepper and the pasta mixture. Cook, stirring constantly, until heated through and coated with the sauce, about 2 minutes.
