Best 7 Orecchiette With Broccoli And Chickpeas Recipes

SPICY ROASTED BROCCOLI AND CHICKPEAS

Steps:

• Cut off the florets from 1 head broccoli. Trim, peel and chop the stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas (drained and rinsed), 3 tablespoons olive oil, 1/2 teaspoon shichimi togarashi (Japanese seasoning) and a pinch of salt. Roast at 450˚, stirring once, until browned, 20 to 25 minutes. Sprinkle with 1/4 teaspoon togarashi and serve with lemon wedges.

ORECCHIETTE WITH BROCCOLI AND CHICKPEAS

Steps:

• 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 CHICKPEAS AND ZAATAR

Steps:

• In a large skillet heat olive oil over a hot heat. Sautee the onion for 3-4 minutes with the garlic, curry, thyme, anchovies, lemon zest, and ½ teaspoon salt and black pepper. Stir constantly until tender and golden.
• Lower the heat and add the chickpeas, and the brown sugar, and let cook until golden, about 8 minutes.
• When the chickpeas start to dry, wet with the chicken broth et the lemon juice. Cook and reduce for about 6 minutes. Remove from heat and set aside.
• Meanwhile, in a large pot of salted boiling water add the pasta and cook al dente. Drain and set aside.
• In the chickpea, skillet adds the spinach and parsley and mix well. The spinach should be welting. If that is not the case, turn on the heat to low and give it a couple of stirs. Add the orecchiette and mix well to coat all the pasta.
• Serve on four plates or bowls, sprinkle the zataar over it, and drizzle a little bit of olive oil.

ORECCHIETTE WITH BROCCOLI RABE AND CHICKPEAS

Steps:

• To make the toasted bread crumbs, heat the oven to 350 degrees F.
• In a food processor, pulse the bread cubes until you have coarse crumbs.
• Toss the crumbs in a bowl with the olive oil, salt and pepper.
• Spread the crumbs on a baking sheet and bake, stirring occasionally, until golden, about 20 minutes.
• Store in a covered container for up to 1 month.
• To make the pasta, 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 rabe and cook until tender, about 3 minutes.
• Remove with a slotted spoon and refresh in cold water to set the colour.
• Drain and set aside.
• Drop the orecchiette into the same boiling, salted water and cook until al dente, about 12 minutes.
• While the pasta cooks, heat the 2 tablespoons of olive oil in a saute pan over medium heat.
• Add the onion and cook until tender, about 8 minutes.
• Add the garlic, red pepper flakes and chickpeas and cook for 2 minutes.
• Add the tomatoes and broccoli rabe and cook until hot.
• Season to taste with salt and pepper.
• Drain the pasta when it is ready and it to the sauce, along with toasted bread crumbs, and warm through.
• Transfer to a warmed bowl and sprinkle with romano cheese.

SPICY ORECCHIETTE WITH BROCCOLI

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot.
• While pasta is cooking, heat oil in a large skillet over medium. Add garlic and red-pepper flakes; cook, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add broccoli and 1/2 cup water; season with salt and pepper. Cover and cook until broccoli begins to soften, about 8 minutes. Uncover and continue to cook until water has evaporated and broccoli is crisp-tender, 1 to 2 minutes more.
• To pasta in pot, add broccoli mixture, Parmesan (reserving some for later), and enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with remaining Parmesan.

BROCCOLI WITH ORECCHIETTE

Steps:

• Bring a large stockpot of water to a boil. Add pasta, and cook until al dente, stirring occasionally to keep the pasta from sticking, about 8 minutes. Transfer to a colander to drain, reserving 1/2 cup cooking liquid. Set pasta aside.
• Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic; saute until golden, stirring to avoid burning, about 2 minutes. Add broccoli and reserved cooking liquid; cook, stirring, until broccoli is tender and bright green, about 3 minutes. Add the salt, and season with pepper. Remove from heat.
• Add reserved pasta to pan, and toss well to coat. Transfer to four serving bowls; drizzle each with 1/2 teaspoon olive oil, and garnish each serving with 1 1/2 teaspoons grated pecorino cheese.

ORECCHIETTE WITH BROCCOLI, CHICKPEAS, ONIONS AND TOMATOES

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.