Orecchiette with Broccoli Rabe & Chickpeas

Orecchiette with Broccoli Rabe & Chickpeas

5 Reviews
From: EatingWell Magazine April/May 2006

The assertive flavor of broccoli rabe and rosemary are paired with sturdy chickpeas in this satisfying pasta dish. When buying broccoli rabe, check to make sure the bottoms of the stems are relatively tight, green and moist. If the broccoli rabe at your store is past its prime—or if you prefer a milder taste—use broccolini or regular broccoli instead. Garnish with a sprinkling of freshly grated Parmesan cheese.

Ingredients 2 servings

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  • 4 ounces whole-wheat orecchiette, or chiocciole (about 1 1/2 cups)
  • 1/2 bunch broccoli rabe, ends trimmed and cut into 2-inch pieces
  • 3/4 cup vegetarian chicken-flavored broth, (see Note)
  • 2 teaspoons all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • 4 large cloves garlic, minced
  • 1/2 teaspoon minced fresh rosemary, or 1/8 teaspoon dried
  • 1 8-ounce can chickpeas, drained and rinsed
  • 2 teaspoons red-wine vinegar
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


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  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.
  • Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “No-Chicken Broth,” it can be found with the soups in the natural-foods section of most supermarkets.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 410 calories; 8 g fat(1 g sat); 11 g fiber; 73 g carbohydrates; 22 g protein; 118 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 10095 IU vitamin A; 145 mg vitamin C; 170 mg calcium; 5 mg iron; 678 mg sodium; 451 mg potassium
  • Carbohydrate Servings: 4 1/2

Reviews 5

May 06, 2011
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By: Lynsey_831
simple, filling and good ive made this several times, and enjoy it. i think it could be bland without a few adjustments. i use baby broc, and add chicken sausage. i like garbanzo beans, so dont sub them. served with soup, makes a light, but filling, good meal.
January 05, 2011
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By: Jake's Mommy
Very good, but I recommend regular broccoli (not rabe) Would be much better with regular broccoli! Broccoli rabe is much to bitter for me!!! Also added kidney beans as other reviewer recommended. That was very good. I highly recommend adding 1 extra clove of garlic, and a little extra rosemary. Also is great when topped with parmesan cheese! Pros: Easy to make, Healthy Cons: If you don't like bitter, DON'T use Broccoli Rabe!
August 01, 2010
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By: EatingWell User
Filling, but kinda bland.
June 09, 2010
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By: EatingWell User
I couldn't find broccoli rabe so I just used regular steamed broccoli. I also added kidney beans for extra protein. Very good!
May 20, 2010
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By: EatingWell User
Next time I will keep whisking longer. Tastes very good.