The orecchiette with broccoli rabe and chickpeas is a first course with an authentic taste.
For this easy-to-make recipe, I sautéed the broccoli rabe, then added the orecchiette and pureed chickpeas: this way you’ll get a creamy and tasty sauce.
I then garnished the dish with some toasted breadcrumbs and served it at the table. With simple ingredients, you’ll enjoy a mouthwatering first course!
Check out the collections:
First courses with chickpeas
Recipes with broccoli rabe
- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 9 oz orecchiette
- 10.5 oz broccoli rabe
- 5.3 oz canned chickpeas
- 1 clove garlic
- to taste breadcrumbs
- to taste extra virgin olive oil
- to taste salt
Tools
- Blender
Steps
To make the orecchiette with broccoli rabe and chickpeas, wash and clean the broccoli rabe.
In a pan, pour a drizzle of extra virgin olive oil and the garlic clove. Put on low heat and lightly brown the garlic.
Then add the broccoli rabe and cook for 10 minutes, adding water if necessary, and cook until the vegetable is tender. Salt at the end of cooking.
In a small pan, heat a little extra virgin olive oil, then add the breadcrumbs and toast them.
Drain and rinse the chickpeas, then pour them into a bowl and blend with a few tablespoons of water, blend until creamy.
Cook the orecchiette in plenty of salt boiling water; once cooked (preferably al dente), drain them and pour them into the pan with the broccoli rabe.
Then add the chickpea cream and stir to combine everything, and if necessary add some orecchiette cooking water.
Serve garnishing with toasted breadcrumbs and enjoy your meal!
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