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Bring large pot and large saucepan of lightly salted water to a boil. Meanwhile, trim about 1 inch from broccoli rabe stems. Cut stalks and leaves into 1-inch pieces. Drop broccoli rabe into saucepan of boiling water. As soon as water returns to a boil, drain and rinse under cold running water. Drain well and set aside. In large nonstick skillet, heat oil over medium-low heat. Add garlic and pepper flakes and cook, stirring, until garlic is softened but not browned, 2 to 3 minutes. Add reserved blanched broccoli rabe, chickpeas and salt; increase heat to medium-high and cook, stirring, until heated through, 2 to 3 minutes. Add broth and bring to a boil. Re-duce heat to medium-low and simmer, stirring occasionally, until broccoli rabe is tender, about 3 minutes. Add tomatoes and simmer until sauce has thickened and flavors have blended, 5 to 10 minutes. Season with pepper. Shortly before sauce is ready, add orecchiette to pot of boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large warm serving bowl. Add broccoli rabe mixture and toss to coat. Serve immediately, sprinkled with Parmesan if desired.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
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Dried chickpeas — far superior to canned for hummus and falafel
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Powdered chickpea liquid — vegan meringue, mousse, cocktails
Dried chickpeas — far superior to canned for hummus and falafel
Chickpea curry spice blend — instant chana masala seasoning