ORECCHIETTE WITH CHICKPEAS
Provided by Gina Marie Miraglia Eriquez
Categories Mixer Pasta Appetizer Vegetarian Kid-Friendly Dinner Chickpea Fall Spring Summer Winter Healthy Party Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 8 (first course) servings
Number Of Ingredients 19
Steps:
- Make sauce:
- Soak chickpeas in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.
- Simmer chickpeas with whole garlic cloves and bay leaf in water to cover by 2 inches in a 4- to 5-quart pot, partially covered with lid, adding more water if necessary, until tender, 1 to 1 1/4 hours. Drain chickpeas and discard garlic and bay leaf.
- Heat oil in a large heavy pot over medium heat until it shimmers, then cook onion, celery, carrots, chopped garlic, red-pepper flakes (to taste), and 1/2 teaspoon sea salt, covered, stirring occasionally, until vegetables are softened, about 12 minutes. Add chickpeas, tomatoes, water, and remaining 1/2 teaspoon sea salt and simmer, uncovered, until vegetables are tender and sauce is slightly thickened, about 5 minutes. Stir in parsley and sea salt to taste.
- Make orecchiette:
- Stir together water and sea salt in a bowl until salt has dissolved. Add semolina in a stream, beating with an electric mixer at medium speed until a stiff dough forms, about 2 minutes. Transfer dough to a lightly floured surface and knead with lightly floured hands (use all-purpose flour) until smooth and elastic, about 6 minutes. Divide dough into 5 pieces and let stand under an overturned bowl 30 minutes.
- Line each of 2 trays (or a work surface) with a dry kitchen towel (not terry cloth) and dust with some semolina. Keeping remaining dough covered, roll 1 piece of dough into a 14-inch-long rope (about 3/4 inch thick) on an unfloured surface. Cut rope into 1/4-inch pieces. Dust your thumb with some flour and press down on each piece of dough, pushing away from you and twisting your thumb slightly to form an indented curled shape (like an ear). Transfer as formed to lined trays. Make more orecchiette with remaining dough. Let stand until dry, about 30 minutes.
- Cook orecchiette:
- Cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain and toss with sauce.
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CooL Sakib
sakib_c@hotmail.co.ukThis dish is a great way to use up leftover chickpeas. I always have a can or two in my pantry, so it's nice to have a recipe that I can use them in.
Ariha's Vlog
v@yahoo.comI'm always looking for new and exciting pasta recipes, and this one definitely fits the bill. It's unique, flavorful, and sure to impress your guests.
Robin hasan Gk
gk-r13@hotmail.co.ukThis recipe is a great way to get your kids to eat more vegetables. My kids loved the chickpeas and the sauce.
Krijal Bastola
krijal12@yahoo.comI love the way the orecchiette and chickpeas come together in this dish. It's a unique and flavorful combination.
Likhon Sarker
s.likhon@gmail.comThis dish is perfect for a weeknight meal. It's quick, easy, and delicious.
GENETIC BREAKDOWN
g.breakdown58@gmail.comI'm a vegetarian and I'm always looking for new and exciting pasta recipes. This one is definitely a keeper!
Manoj Shrestha
m-shrestha98@hotmail.comI'm allergic to chickpeas, so I used white beans instead. The dish still turned out great!
Elaina KingPerez
k_e80@hotmail.comI thought the dish was a little bland. I added some extra garlic and red pepper flakes to give it more flavor.
Emanuel Williams
emanuel33@gmail.comThe recipe was easy to follow, but it took me a lot longer than 30 minutes to make. I think it's more like a 45-minute recipe.
Corey whyte
coreyw48@aol.comI'm not sure what I did wrong, but my sauce didn't turn out creamy. It was more like a watery broth.
PinkWolfJ
pinkwolfj@hotmail.comThis recipe is a great way to use up leftover chickpeas. I always have a can or two in my pantry, so it's nice to have a recipe that I can use them in.
Ahsan khan Jani
kahsan@hotmail.frI'm always looking for new and exciting pasta recipes, and this one definitely fits the bill. It's unique, flavorful, and sure to impress your guests.
Jiya happy
jhappy@hotmail.comThis dish is so easy to make, yet it tastes like it came from a fancy restaurant.
Salton
salton28@hotmail.frI love the combination of flavors in this dish. The salty chickpeas, the creamy sauce, and the fresh herbs all come together perfectly.
Poran Hasan
p.h@gmail.comThis recipe is a keeper! I've made it several times and it's always a hit with my family and friends.
Riyan Baig
riyan_baig17@yahoo.comI followed the recipe exactly and the dish turned out great! The orecchiette was cooked perfectly and the sauce was creamy and flavorful.
Jokingboys 940
j88@gmail.comThis is my new go-to pasta recipe! It's quick, easy, and delicious. I love that I can use canned chickpeas, which makes it a great pantry meal.
Happy Cabbage
h8@yahoo.comI'm not a huge fan of chickpeas, but this dish changed my mind. The chickpeas were cooked perfectly and the sauce was flavorful and creamy.
Aashish Vai
a_v@yahoo.comThis orecchiette with chickpeas recipe was a hit! The flavors were amazing and the dish was super easy to make. I added some extra vegetables, like spinach and zucchini, to make it even healthier.