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1
To make the toasted bread crumbs, heat the oven to 350 degrees F.
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2
In a food processor, pulse the bread cubes until you have coarse crumbs.
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3
Toss the crumbs in a bowl with the olive oil, salt and pepper.
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4
Spread the crumbs on a baking sheet and bake, stirring occasionally, until golden, about 20 minutes.
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5
Store in a covered container for up to 1 month.
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6
To make the pasta, put the chickpeas in a bowl and drizzle with a bit of olive oil.
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7
Bring a large pot of water to a boil.
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8
Add the salt and then drop in the broccoli rabe and cook until tender, about 3 minutes.
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9
Remove with a slotted spoon and refresh in cold water to set the colour.
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10
Drain and set aside.
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11
Drop the orecchiette into the same boiling, salted water and cook until al dente, about 12 minutes.
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12
While the pasta cooks, heat the 2 tablespoons of olive oil in a saute pan over medium heat.
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13
Add the onion and cook until tender, about 8 minutes.
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14
Add the garlic, red pepper flakes and chickpeas and cook for 2 minutes.
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15
Add the tomatoes and broccoli rabe and cook until hot.
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16
Season to taste with salt and pepper.
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17
Drain the pasta when it is ready and it to the sauce, along with toasted bread crumbs, and warm through.
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18
Transfer to a warmed bowl and sprinkle with romano cheese.
