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

Name: Orecchiette with Broccoli, Chick-Peas, Onions, and Tomatoes
Yield: Serves 3 to 4
Cuisine: Italy
Ingredients: freshly ground pepper; 2 tablespoons finely minced garlic; 2 cups drained, diced canned plum tomatoes; 1 small red onion, diced (1 scant cup); 1 large head broccoli cut into small florets (about 3 cups); 5 tablespoons fruity olive oil; Salt; ½ pound orecchiette or rigatoni; ½ cup dried chick-peas, or 1½ cups canned chick-peas, drained and rinsed; ½ cup grated pecorino cheese (optional)

Preparation info

Serves
3 to 4

Difficulty
Complex

Appears in

Back to Square One

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.

Ingredients

½ cup dried chick-peas, or 1½ cups canned chick-peas, drained and rinsed
Salt

Europe
Italy
Main course
Mediterranean
Vegetarian

Method

Procedure

Soak the dried chick-peas in 2½ 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,