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 any 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.