One Pot Orecchiette Puttanesca with Spiced Crispy Chickpeas
 
 
One pot orecchiette puttanesca that is deeply savory with pops of bright flavor from cherry tomatoes, loads of capers, fresh herbs and pan-fried spiced crispy chickpeas.
Yield: 4 servings
Ingredients
  • 5 tbsp olive oil
  • 6 garlic cloves, minced
  • 1 (15 oz) can chickpeas, drained and patted dry
  • 2 tsp hot smoked paprika
  • 2 tsp ground cumin
  • 2 tsp tomato paste
  • kosher salt
  • 2 cups parsley, roughly chopped
  • 2 tsp lemon zest
  • 4 tbsp baby capers
  • 9 oz small, sweet cherry tomatoes
  • 2 tsp sugar
  • 9 oz dried orecchiette pasta
  • 2 cups vegetable broth
  • ¾ cup + 2 tbsp water
  • black pepper, to taste
Instructions
  1. In a large saute pan with high sides, combine 3 tbsp of the olive oil, the garlic, chickpeas, paprika, cumin, tomato paste, and ½ tsp salt over medium-high heat. Saute the chickpeas with the spices for 12 minutes, or until crispy, stirring occasionally. Remove a third of the chickpeas and set aside.
  2. Meanwhile, in a small bowl, mix together the parsley, lemon zest, and capers. Add two thirds of the parsley mixture to the pan along with the cherry tomatoes and sugar. Saute for 2 minutes, stirring often, then mix in the pasta, broth, water, and ¾ tsp salt. Bring the liquid to a simmer, then decrease the heat to medium. Cover and cook for 12-14 minutes, or until the pasta is al dente.
  3. Stir the remaining parsley mixture into the pasta. Drizzle with the remaining olive oil and divide among serving plates. Top with the reserved crispy chickpeas and freshly ground black pepper just before serving.
Notes
Recipe from Ottolenghi Flavor
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/03/one-pot-orecchiette-puttanesca-with-spiced-crispy-chickpeas.html