Roasted Chickpeas
Chickpeas	g
Olive Oil	tbsp
Sweet Smoked Paprika Powder	tsp
Salt & Pepper to taste
Crumb Topping
Sourdough Bread	g
Pecan Nuts	g
Parmesan Cheese	g
Olive Oil	tbsp
Salt & Pepper to taste
Pesto
Broccoli Rabe	g
Lemon Juice	tbsp
Lemon Zest	tsp
Parmesan Cheese	tbsp
Garlic Clove
Orecchiette Pasta	g

Roasted Chickpeas
1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper
2. Wash and dry the chickpeas and transfer them to the baking sheet. Toss the chickpeas with 1 tbsp of the olive oil, smoked paprika, salt, and pepper. Roast the chickpeas for 15-20 minutes, until golden brown and crispy (stirring halfway).
Crumb Topping
3. On a baking sheet, toss together the bread, pecans, cheese and a pinch of salt. Bake for 15 minutes, until the bread is crisp. Crumble all into fine crumbs in a food processor.
Pesto and Pasta
4. Boil the pasta as per package instructions (once done reserve pasta water – 200ml top)
5. In a larger pot bring water to boil. Remove the leaves from the broccoli rabe stalks. Chop the broccoli into larger pieces and place it in boiling water, cook until slightly softened, about 5 minutes. Remove the broccoli rabe and place it on a clean kitchen towel to dry. (reserve the cooking water).
6. In a small pan heat up 1 tablespoon olive oil, once hot add broccoli, lemon juice and zest, salt and pepper and toss all together. Cook for just 1-2 min. Set aside.
7. Transfer the lemon broccoli to a food processor, add garlic, parmesan and pulse the mixture until you have a slightly chunky paste. Adjust the seasoning adding broccoli cooking water if too thick.
8. Return the pot, where you cooked pasta, to the stove over medium heat. Add the drained pasta and broccoli rabe pesto, mix it all well adding a splash of the reserved cooking water. Keep steering until all combines well adding more pasta water if needed. Serve topped with roasted chickpeas and crumb.

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