In a large frying pan, heat olive
oil over medium heat. Add onions
and fennel, and sauté for 5 min or
until softened and lightly browned.
Add garlic and chili flakes, and
sauté for 1 min or until fragrant.
Chop tomatoes and add to the
pan with their juices; bring to a
simmer and cook for 10 min or
until slightly thickened and
flavourful. Add chickpeas and
simmer for 5 min longer or until
flavours have combined. Season
with salt to taste.
Meanwhile, cook orecchiette in
boiling salted water according to
package directions. Drain pasta,
reserving 1 cup of cooking water.
Toss pasta with sauce and use
about ¼ cup of cooking water to
thin slightly if desired. Sprinkle