ORECCHIETTE WITH CHICKPEAS AND SPINACH

Orecchiette With Chickpeas And Spinach image

Provided by Molly O'Neill

Time 25m

Yield Four servings

Number Of Ingredients 9

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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.