menu search

Orecchiette With Broccoli, Chickpeas, Onions and Tomatoes



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.