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1
Bring large pot and large saucepan of lightly salted water to a boil.
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2
Meanwhile, trim about 1 inch from broccoli rabe stems.
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3
Cut stalks and leaves into 1-inch pieces.
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4
Drop broccoli rabe into saucepan of boiling water.
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5
As soon as water returns to a boil, drain and rinse under cold running water.
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6
Drain well and set aside.
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7
In large nonstick skillet, heat oil over medium-low heat.
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8
Add garlic and pepper flakes and cook, stirring, until garlic is softened but not browned, 2 to 3 minutes.
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9
Add reserved blanched broccoli rabe, chickpeas and salt; increase heat to medium-high and cook, stirring, until heated through, 2 to 3 minutes.
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10
Add broth and bring to a boil.
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11
Re-duce heat to medium-low and simmer, stirring occasionally, until broccoli rabe is tender, about 3 minutes.
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12
Add tomatoes and simmer until sauce has thickened and flavors have blended, 5 to 10 minutes.
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13
Season with pepper.
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14
Shortly before sauce is ready, add orecchiette to pot of boiling water; stir to prevent sticking.
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15
Cook, stirring often, until just tender, 8 to 10 minutes.
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16
Drain well and place in large warm serving bowl.
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17
Add broccoli rabe mixture and toss to coat.
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18
Serve immediately, sprinkled with Parmesan if desired.
