- 4 ounces whole-wheat orecchiette or chiocciole
- 1/2 bunch broccoli rabe, ends trimmed, and cut into 2-inch pieces
- 3/4 cup vegetarian chicken-flavored broth (see Note)
- 2 teaspoons all-purpose flour
- 1 tablespoon extra-virgin olive oil
- 4 large cloves garlic, minced
- 1/2 teaspoon minced fresh rosemary
- 1 (8 ounce) can chick peas, drained and rinsed
- 2 teaspoons red-wine vinegar
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add broccoli rabe and continue cooking, stirring occasionally, until the pasta and broccoli rabe are just tender, about 3 minutes more. Drain. Rinse and dry the pot.
- Whisk broth and flour in a small bowl. Heat oil in the pot over medium-high heat. Add garlic and rosemary and cook, stirring, until fragrant, 30 seconds to 1 minute. Whisk in the broth mixture. Bring to a simmer, whisking constantly, until it thickens. Add chickpeas, vinegar, salt, pepper and the pasta mixture. Cook, stirring constantly, until heated through and coated with the sauce, about 2 minutes.