1. Heat the olive oil in a large deep skillet or sauté pan over medium-low heat. Add the garlic and cook for 1–2 minutes, until softened and fragrant but not browned.

2. Increase the heat to medium. Add the chickpeas with their can liquid, chicken broth, oregano, red pepper flakes, salt, and black pepper. Bring to a gentle simmer and cook for 15 minutes.

3. Meanwhile, bring a large pot of well-salted water to a boil. Add the orecchiette and cook until just shy of al dente.

4. During the final 4–5 minutes of the pasta cooking time, add the chopped escarole directly to the pasta pot. Cook until the escarole is tender and the pasta is al dente.

5. Before draining, reserve 1½–2 cups of the starchy pasta water. Drain the pasta and escarole.

6. Add the pasta and escarole to the chickpea mixture. Toss over medium-low heat for 1–2 minutes, adding reserved pasta water as needed. Keep the dish loose and slightly brothy rather than dry.

7. Serve hot. If desired, finish each bowl with a drizzle of extra-virgin olive oil and additional red pepper flakes.