Orecchiette With Broccoli, Chickpeas, Onions and Tomatoes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound orecchiette (little ears) or rigatoni
- 1large head broccoli, trimmed into small flowerettes, about 3 cups
- 3tablespoons extra-virgin olive oil
- 1medium-size red onion, diced, about 1 cup
- 1⅓cups canned chickpeas, rinsed and drained
- 2tablespoons minced garlic
- 2cups diced canned plum tomatoes (1 28- or 29-ounce can
- ¼teaspoon salt (optional)
- Freshly ground black pepper to taste
- 4tablespoons grated Parmigiano Reggiano or pecorino (optional)
Nutritional analysis per serving (3 servings)
673 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 99 grams carbohydrates; 16 grams dietary fiber; 13 grams sugars; 28 grams protein; 580 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the orecchiette in boiling water until tender but firm; drain.
- Step 2
Blanch the broccoli for about 2 or 3 minutes in boiling water until almost tender, then rinse in ice water to halt cooking.
- Step 3
Heat the olive oil in a large nonstick pan and saute the onion until it is soft. Add the chickpeas and garlic and warm.
- Step 4
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.
Private Notes
Comments
Way more than three servings; at least five. Could use a lot more broccoli and less pasta, maybe 5-6 ounces. Used Trader Joe's organic whole wheat fusilli. Could substitute shrimp or chicken for the chickpeas. Some pepper flakes would pep it up. A keeper. ***1/2
Kids liked this and it’s fast for weeknights. I used Italian herb-flavored diced tomatoes and crushed red pepper. 3 medium broccoli crowns were good for a pound of pasta, and there were leftovers for lunchboxes. Thank you, NYT!
Kids liked this and it’s fast for weeknights. I used Italian herb-flavored diced tomatoes and crushed red pepper. 3 medium broccoli crowns were good for a pound of pasta, and there were leftovers for lunchboxes. Thank you, NYT!
I added a sprinkling o yellow and green (hot ) peppers and a
Handful of mushrooms. Yummy
Way more than three servings; at least five. Could use a lot more broccoli and less pasta, maybe 5-6 ounces. Used Trader Joe's organic whole wheat fusilli. Could substitute shrimp or chicken for the chickpeas. Some pepper flakes would pep it up. A keeper. ***1/2