Bring a large pot and a large saucepan of lightly salted water to a boil.

Trim about 1 inch from broccoli rabe stems.

Cut stalks and leaves into 1-inch pieces.

Drop broccoli rabe into the saucepan of boiling water.

Once water returns to a boil, drain and rinse broccoli rabe under cold running water.

Drain broccoli rabe well and set aside.

In a large nonstick skillet, heat olive oil over medium-low heat.

Add thinly sliced garlic and red pepper flakes and cook, stirring, until garlic is softened but not browned, about 2 to 3 minutes.

Add blanched broccoli rabe, rinsed and drained chickpeas, and salt; increase heat to medium-high and cook, stirring, until heated through, about 2 to 3 minutes.

Add low-sodium vegetable broth and bring to a boil.

Reduce heat to medium-low and simmer, stirring occasionally, until broccoli rabe is tender, about 3 minutes.

Add canned crushed tomatoes and simmer until sauce has thickened and flavors have blended, about 5 to 10 minutes.

Season the sauce with freshly ground pepper.

Shortly before sauce is ready, add orecchiette pasta to the pot of boiling water; stir to prevent sticking.

Cook, stirring often, until pasta is just tender, about 8 to 10 minutes.

Drain pasta well and place in a large warm serving bowl.

Add broccoli rabe mixture and toss to coat.

Serve immediately, sprinkled with freshly grated Parmesan cheese if desired.