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This recipe from "Solo Suppers" is supposed to serve one so I doubled the recipe to make enough for myself and my husband for dinner. I ended up with leftovers for a second meal!
- 19 ounces chickpeas, drained
- 2 tablespoons extra virgin olive oil
- 2 teaspoons salt
- 1 cup broccoli rabe, coarsely chopped
- 4 ounces orecchiette
- 4 tablespoons red onions, minced
- 1⁄4 teaspoon red pepper flakes
- 14 ounces diced tomatoes
- fresh ground black pepper
- 2 tablespoons toasted breadcrumbs
- romano cheese, for serving
Toasted Bread Crumbs
- 2 cups French bread, cut into cubes
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- To make the toasted bread crumbs, heat the oven to 350 degrees F.
- In a food processor, pulse the bread cubes until you have coarse crumbs.
- Toss the crumbs in a bowl with the olive oil, salt and pepper.
- Spread the crumbs on a baking sheet and bake, stirring occasionally, until golden, about 20 minutes.
- Store in a covered container for up to 1 month.
- To make the pasta, put the chickpeas in a bowl and drizzle with a bit of olive oil.
- Bring a large pot of water to a boil.
- Add the salt and then drop in the broccoli rabe and cook until tender, about 3 minutes.
- Remove with a slotted spoon and refresh in cold water to set the colour.
- Drain and set aside.
- Drop the orecchiette into the same boiling, salted water and cook until al dente, about 12 minutes.
- While the pasta cooks, heat the 2 tablespoons of olive oil in a saute pan over medium heat.
- Add the onion and cook until tender, about 8 minutes.
- Add the garlic, red pepper flakes and chickpeas and cook for 2 minutes.
- Add the tomatoes and broccoli rabe and cook until hot.
- Season to taste with salt and pepper.
- Drain the pasta when it is ready and it to the sauce, along with toasted bread crumbs, and warm through.
- Transfer to a warmed bowl and sprinkle with romano cheese.