Orecchiette with chickpeas is apulian for pasta

Main Dish
2 servings
25 min
40 min
Very Easy


Number of serving: 2
9 ounces dried chick peas

3 teaspoons olive oil

1 large onion, peeled, halved, and cut into 1/4-inch slivers

1 stalk celery, cut in 1/4" dice

1 carrot, cut in 1/4" dice

1 sprig rosemary

3 small sweet red pepper or 1/2 red bell pepper, minced

1 pn red pepper flakes

3 teaspoons tomato paste

6 cups vegetable broth

very good olive oil for drizzling

parmesan cheese, grated

4 clv garlic cloves, peeled and roughly chopped

salt and pepper to taste

1 libra orecchiette or other small sized pasta


  • Put the chickpeas into a large saucepan, cover with cold water and soak overnight. The next day drain the chickpeas and rinse them with cold water.
  • Heat the olive oil in a large sauce pan, adding the onion, celery, carrots, garlic, and rosemary. Cook this mixture over medium high heat about 8 minutes, stirring occasionally, until the vegetables are soft, but not yet colored.
  • Season with plenty of salt and pepper (the beans like quite a bit of salt), then add the sweet red pepper and a pinch of red pepper flakes.
  • Stir in the tomato sauce and the stock. Then add the pre-soaked chickpeas, stirring to incorporate. Bring the pot to a boil then lower the heat to a simmer. Cook, covered, stirring occasionally for 1 1/2 hours until the chickpeas are tender.
  • You may need to add a bit more water through this process to maintain a constant level. Taste the mixture. Chickpeas benefit from a late in the process seasoning method, so season them generously at this time.
  • Then turn the heat off until you are nearly ready to serve. At that point, bring the liquid to a boil and add the pasta. Turn the heat to medium and cook until the pasta is al dente. Remove the rosemary branch and serve warm.
  • Pass very good olive oil and Parmesan cheese at the table to garnish each serving. Serve with lots of rustic bread.




Very characteristic of the area. Rustic, wholesome, and yummy!

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