Tuesday, September 6, 2011

Orecchiette with Greens, Mozzarella and Chickpeas

This is the first time I made a pasta dish with chickpeas. It seems like a somewhat awkward combination to me but I did like the taste of this dish. It's simple but the flavors go well together. I adapted this recipe from Food & Wine. MissChubbyCheeks snacked away on the seasoned chickpeas while I prepared the rest of the dish.

Ingredients (6 servings):
1 pound orecchiette
6 tbsp oil
1 29 oz can chickpeas, drained
1/2 tsp ground cumin
1/2 tsp ground coriander
salt, black pepper
2-4 tbsp olive oil
8 garlic cloves, thinly sliced
crushed red pepper
1 cups grape tomatoes, halved
1 - 1 1/2 pounds Swiss Chard, stemmed and leaves coarsely chopped
8 - 10 ounces fresh mozzarella, cut into 1/4" cubes
2 tbsp fresh, chopped basil

Cook the pasta as per instructions. Drain, reserving 1/4 cup cooking liquid. Meanwhile, heat 6 tbsp oil in a large enough skillet over high heat. Add chickpeas and cook until crisp, about 4-6 minutes. Transfer to a paper-towel lined plate and sprinkle with cumin, coriander, salt and pepper. Discard the oil and wipe out the skillet. Add the olive oil, garlic and red pepper to taste. Cook over medium-high heat until fragrant, about 30 seconds. Add the tomatoes and cook until softened, about 3-4 minutes. Add the chard and cook, stirring, until wilted, about 5 minutes. Season with salt and pepper. Add the pasta, reserved cooking liquid, chickpeas, and basil to the skillet. Toss well. To serve, top with mozzarella.


  1. Looks tasty! The colors are wonderful and though it's an unusual combination of ingredients it sure looks good! Orecchiette are a great shape!

  2. This sounds fantastic! I would have never thought to put chickpeas in this! I love them though and I bet they are really great in this dish!!