Orecchiette With Chickpeas And Broccoli Rabe

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2 tablespoons extra-virgin olive oil

1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

2 cloves garlic, minced

1/4 teaspoon crushed red pepper

8 ounces broccoli rabe (rapini), chopped into 1-inch pieces

3 cups fat-free reduced-sodium chicken broth

4 cups hot, cooked orecchiette (a little ear-shaped pasta), 8 ounces dry

1/8 teaspoon salt

1/4 cup (1 ounce) grated fresh Parmesan cheese

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