Orecchiette with Broccoli, Chick-Peas, Onions, and Tomatoes

Preparation info
  • Serves

    3 to 4

    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

This southern Italian pasta is fun to eat. The name means “little ears.” The central dimple in the noodle is a perfect trap for those chick-peas.


  • ½ cup dried chick-peas, or cups canned chick-peas, drained and rinsed
  • Salt



Soak the dried chick-peas in cups cold water and refrigerate overnight. Drain and rinse. Transfer the chick-peas to a small saucepan and add water to cover. Bring to a boil over medium heat, then reduce the heat and simmer, covered, until the chick-peas are tender but not mushy,