Orecchiette with Chickpeas and Broccoli | RICARDO
This flavourful pasta recipe uses pantry staples like chickpeas and jarred sun-dried tomatoes for an easy and budget-friendly vegetarian dinner.
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Cooking tools:
- Skillet
- Stove
- Pot
- Colander
- Measuring cup
- Chef's knife
- Cutting board
- Microplane
- Wooden spoon
- Serving bowl
Ingredients
- 4 garlic cloves, chopped
- 1/4 cup (60 ml) olive oil
- 6 green onions, thinly sliced
- 1 broccoli, cut into small pieces
- 1 1/2 tsp fennels seeds, coarsely crushed
- 1/2 tsp red pepper flakes
- 1/2 cup (100 g) oil-packed sun-dried tomatoes, drained and coarsely chopped
- 3/4 lb (340 g) orecchiette
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 3/4 cup (55 g) fresh Parmesan cheese, finely grated, plus more for serving
- 1 lemon, zest finely grated
- Lemon wedges, for serving
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