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Recipes

Orecchiette with Kabuli Chickpeas + Tomato Sauce

Orecchiette with Kabuli Chickpeas + Tomato Sauce

Recipes

Orecchiette with Kabuli Chickpeas + Tomato Sauce

May 07, 2018


Orecchiette with Kabuli Chickpeas + Tomato Sauce

This recipe caught our eye for the sheer look of how beautiful the finished dish is. When we realized we could use handmade Flourist Durum '00' Flour Orecchiette, we knew we simply had to make it. Cue the obsession, this recipe is a dream.

Orecchiette with Kabuli Chickpeas + Tomato Sauce
~ Adapted from Yotam Ottolenghi
¼ cup ml olive oil, plus 2 tbsp extra to serve
2 garlic cloves, peeled and crushed (optional)
2 cups cooked Flourist Kabuli Chickpeas
2 tsp paprika
2 tsp ground cumin
1 tbsp tomato paste
1.5 tsp salt
1 cup parsley, leaves picked and roughly chopped
2 tsp freshly grated lemon zest
4 tbsp baby capers
½ cup good-quality green olives pitted and roughly torn
1 heaping cup whole cherry tomatoes
2 tsp sugar
2 tsp caraway seeds, (optional) 
1 cup veggie stock

Add the olive oil, garlic, Flourist Kabuli Chickpeas, paprika, cumin, tomato paste, and salt in a large saute pan for which you have a lid, then heat on medium heat and fry gently for eight minutes, stirring often, until the Kabuli Chickpeas are slightly crisp. Transfer a third of the Kabuli Chickpeas to a small bowl, to use as a garnish later.

In a second bowl, combine the parsley, lemon zest, capers, and olives, then add two-thirds of this mixture to the saute pan with the cherry tomatoes, sugar and caraway seeds, and cook for two minutes more, stirring often.

Add the vegetable stock and bring up to a simmer. Turn the heat to medium, and leave to cook, undisturbed, for 12-15 minutes, until the liquid has evaporated and the cherry tomatoes are soft. While the sauce cooks, cook a pasta of your choice according to directions. Feel free to use either dry or fresh noodles here, being sure to budget the appropriate time for either (we love this recipe with fresh pasta like the fresh orecchiette shown here, but you can use anything on hand, dry or fresh).

Toss the sauce with cooked pasta of your choice until well mixed. Stir in the remaining parsley mixture, drizzle with the remaining two tablespoons of oil, and garnish with the fried Kabuli Chickpeas and a good grind of pepper. Serve piping hot.

4 comments


  • Hi! Is there a recipe for the Durum orecchiette linked somewhere in the method? I could not find it! Thanks

    Marilena Perniola on

  • Hi Cheri & Ht! Thank you so much for the notes! The original Ottolenghi recipe called for caraway seeds, but we did not include them in our iteration. Apologies as they are listed in the method – sorry for the confusion and thanks for the catch! We’ve added the caraway seeds to the ingredients list now :) So happy you enjoyed it Cheri!

    Shira McDermott on

  • Loved this so much. It really is a beautiful dish. Thank you.

    Just a couple of questions for another time: you mention caraway seeds in the method but I don’t see them listed in the recipe? And no suggestion for amount of pasta? I just did what I thought might work.

    Cheri Litchfield on

  • The recipe calls for caraway seed but the list does not show how much to use

    Ht on

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