Here we go again….cooking with chickpeas. Chickpeas (otherwise known as Garbanzo beans), like most legumes have long been valued for their fiber content. Do you know that people who consume garbanzo beans on a regular basis have better blood fat regulation including lower levels of LDL-cholesterol, total cholesterol, and triglycerides?
Orecciette pasta is much easier to find nowadays (I don’t remember how many stores I went through trying to find it years ago) – it has a tiny ear-shape look to it. It really means just that: from orecchio (ear) + etto (small). There, now you can speak some Italian!
This recipe is from Everyday Food by Martha Stewart and it is a very simple but tasty dish. So very Italian!
Ingredients to Serve 4:
12 ounces Orecchiette
1 can (15.5 ounces) chickpeas, drained and rinsed
½ cup of Kalamata olives, pitted
2 Tbsp. tomato paste
3 cloves of garlic, thinly sliced
1 6-inch sprig of Rosemary
3 Tbsp. extra-virgin olive oil, plus more for serving
¼ tsp. red-pepper flakes, plus more for serving
Coarse salt and freshly ground pepper
½ cup grated Parmigiano-Reggiano (about 1 ½ ounces), plus more for serving
2 cups baby arugula (about 2 ounces)
Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 4 cups of water in a large straight-sided skillet. Season generously with salt and pepper. Bring to a boil, then cook over medium-high heat, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats pasta, 12 to 15 minutes.
Remove skillet from heat, discard rosemary, and stir in arugula until just wilted and cheese to coat. Add more water only if needed to thin out sauce, a few tablespoons at a time. Divide pasta among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.