Best Orecchiette With Chickpeas And Spinach Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ORECCHIETTE WITH CHICKPEAS SPINACH AND FETA



Orecchiette with Chickpeas Spinach and Feta image

This Orecchiette with Chickpeas Spinach and Feta is a simple and quick dinner that tastes incredible! In the time it takes to boil the pasta, you can prepare the rest of the ingredients and have dinner on the table in a flash. Vegetarian | Vegan Options | Gluten Free Options

Provided by Caroline

Number Of Ingredients 11

1 pound package Orecchiette
1/4 cup extra virgin olive oil
3 cloves garlic (minced)
pinch or two red pepper flakes
salt
pepper
15 ounce can (1 1/2 cups cooked chickpeas, drained and rinsed)
3 cups or 3 to 4 large handfuls fresh baby spinach
4 - 6 ounces feta cheese (cubed and crumbled a bit)
1 tablespoon fresh lemon juice
lemon zest (fresh basil, red pepper flakes and coarse salt for serving)

Steps:

  • Bring 4 quarts of water to a rapid boil over high heat. Add 1 tablespoon of coarse sea salt. Add the orecchiette, stirring gently and return to a boil. Cook the pasta, stirring frequently, for about 12 to 15 minutes, testing for doneness during the last two to three minutes. Just before draining, remove 1 cup of pasta water using a heat safe measuring cup. Set it aside.
  • While the pasta is cooking, heat the olive oil in a 12-inch sauté pan over medium heat. Add the garlic and red pepper flakes. Cook for just a minute or so, just before the garlic begins to become golden. Add a few pinches of salt and pepper. Add the chickpeas and toss to coat. Cook the chickpeas for about 3 to 4 minutes. Add the spinach, and toss until it begins to wilt.
  • As soon as the pasta is done, drain it quickly in a colander just until drained. Immediately pour the pasta into the sauté pan and toss to coat. Add a 1/2 cup of the reserved pasta water. Allow the pasta to cook in the sauce for a minute or two.
  • Remove from the heat, add the feta cheese, lemon juice and toss. Top with some lemon zest, basil and red pepper flakes, if desired, for serving.
  • As the pasta sits, you may want to add more of the pasta water. Keep it on hand for reheating, as well!

ORECCHIETTE WITH CHICKPEAS



Orecchiette with Chickpeas image

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

For sauce
1/2 pound dried chickpeas (1 rounded cup), picked over
2 garlic cloves, left whole, plus 4 garlic cloves, finely chopped
1 Turkish bay leaf (not California)
2/3 cup extra-virgin olive oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 medium carrots, finely chopped
1/4 to 1/2 teaspoon dried hot red-pepper flakes
1 teaspoon fine sea salt, divided
3/4 pound vine-ripened tomatoes, finely chopped
1 cup water
1/3 cup finely chopped flat-leaf parsley
For orecchiette
1/2 cup warm water (105-115°F)
3/4 teaspoon fine sea salt
1 1/4 cups semolina (sometimes called semolina flour)
Accompaniment:
Accompaniment: grated Pecorino Romano or Parmigiano-Reggiano

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.

ORECCHIETTE WITH CHICKPEAS AND SPINACH



Orecchiette With Chickpeas And Spinach image

Provided by Molly O'Neill

Categories     dinner, pastas, main course

Time 25m

Yield Four servings

Number Of Ingredients 9

1 pound orecchiette
1 teaspoon olive oil
2 large red bell peppers, stemmed, cored, deribbed and diced
12 cups stemmed and torn spinach leaves, coarsely chopped
1 teaspoon chopped fresh rosemary
1/2 cup rich fowl glaze (see recipe)
1 1-pound can chickpeas, drained and rinsed
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the orecchiette and cook until al dente, about 10 minutes. Drain. Meanwhile, heat the olive oil in a large nonstick skillet. Add the bell peppers and saute until softened, about 5 minutes. Stir in the spinach and cook just until wilted.
  • Stir in the rosemary and the fowl glaze. Stir in the chickpeas. Cook for about 2 minutes. Stir in 1 teaspoon of the salt and pepper to taste. Place the orecchiette in a large bowl. Add the spinach-and-chickpea mixture and toss to combine well. Season to taste with additional salt and pepper. Divide the orecchiette among 4 pasta bowls and serve immediately.

ONE-PAN ORECCHIETTE WITH CHICKPEAS AND OLIVES



One-Pan Orecchiette with Chickpeas and Olives image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 11

12 ounces orecchiette
1 can (15.5 ounces) chickpeas, drained and rinsed
1/2 cup Kalamata olives, pitted
2 tablespoons tomato paste
3 cloves garlic, thinly sliced
1 6-inch sprig rosemary
3 tablespoons extra-virgin olive oil, plus more for serving
1/4 teaspoon red-pepper flakes, plus more for serving
Coarse salt and freshly ground pepper
1/2 cup grated Parmigiano-Reggiano (about 1 1/2 ounces), plus more for serving
2 cups baby arugula (about 2 ounces)

Steps:

  • Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet. Season generously with salt and pepper. Bring to a boil, then cook over medium-high heat, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats pasta, 12 to 15 minutes.
  • Remove skillet from heat, discard rosemary, and stir in cheese. Add more water, a few tablespoons at a time, to thin sauce if necessary. Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.

Related Topics