Orecchiette With Chickpeas And Feta Recipes

ORECCHIETTE WITH CHICKPEAS SPINACH AND FETA

Steps:

• Bring 4 quarts of water to a rapid boil over high heat. Add 1 tablespoon of coarse sea salt. Add the orecchiette, stirring gently and return to a boil. Cook the pasta, stirring frequently, for about 12 to 15 minutes, testing for doneness during the last two to three minutes. Just before draining, remove 1 cup of pasta water using a heat safe measuring cup. Set it aside.
• While the pasta is cooking, heat the olive oil in a 12-inch sauté pan over medium heat. Add the garlic and red pepper flakes. Cook for just a minute or so, just before the garlic begins to become golden. Add a few pinches of salt and pepper. Add the chickpeas and toss to coat. Cook the chickpeas for about 3 to 4 minutes. Add the spinach, and toss until it begins to wilt.
• As soon as the pasta is done, drain it quickly in a colander just until drained. Immediately pour the pasta into the sauté pan and toss to coat. Add a 1/2 cup of the reserved pasta water. Allow the pasta to cook in the sauce for a minute or two.
• Remove from the heat, add the feta cheese, lemon juice and toss. Top with some lemon zest, basil and red pepper flakes, if desired, for serving.
• As the pasta sits, you may want to add more of the pasta water. Keep it on hand for reheating, as well!

ORECCHIETTE WITH CHICKPEAS AND FETA

Steps:

• Boil the pasta according to package directions (about 12 minutes).
• In a medium-sized pan, heat the olive oil and garlic over medium-low heat. When the garlic is fragrant add the sun-dried tomatoes, chickpeas, and salt and turn the heat to medium.
• Once the pasta is ready, transfer it to the pan using a slotted spoon. Stir the pasta together with the chickpeas, add the lemon juice and parsley and stir again to combine.
• Garnish each serving with the feta cheese.

ORECCHIETTE WITH CHICKPEAS

Steps:

• Make sauce:
• Soak chickpeas in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.
• Simmer chickpeas with whole garlic cloves and bay leaf in water to cover by 2 inches in a 4- to 5-quart pot, partially covered with lid, adding more water if necessary, until tender, 1 to 1 1/4 hours. Drain chickpeas and discard garlic and bay leaf.
• Heat oil in a large heavy pot over medium heat until it shimmers, then cook onion, celery, carrots, chopped garlic, red-pepper flakes (to taste), and 1/2 teaspoon sea salt, covered, stirring occasionally, until vegetables are softened, about 12 minutes. Add chickpeas, tomatoes, water, and remaining 1/2 teaspoon sea salt and simmer, uncovered, until vegetables are tender and sauce is slightly thickened, about 5 minutes. Stir in parsley and sea salt to taste.
• Make orecchiette:
• Stir together water and sea salt in a bowl until salt has dissolved. Add semolina in a stream, beating with an electric mixer at medium speed until a stiff dough forms, about 2 minutes. Transfer dough to a lightly floured surface and knead with lightly floured hands (use all-purpose flour) until smooth and elastic, about 6 minutes. Divide dough into 5 pieces and let stand under an overturned bowl 30 minutes.
• Line each of 2 trays (or a work surface) with a dry kitchen towel (not terry cloth) and dust with some semolina. Keeping remaining dough covered, roll 1 piece of dough into a 14-inch-long rope (about 3/4 inch thick) on an unfloured surface. Cut rope into 1/4-inch pieces. Dust your thumb with some flour and press down on each piece of dough, pushing away from you and twisting your thumb slightly to form an indented curled shape (like an ear). Transfer as formed to lined trays. Make more orecchiette with remaining dough. Let stand until dry, about 30 minutes.
• Cook orecchiette:
• Cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain and toss with sauce.

ORECCHIETTE WITH GARBANZOS, TOMATOES, FETA, AND MINT

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Meanwhile, combine tomatoes, 6 tablespoons olive oil, chopped mint, green onions, chopped cilantro, and garlic in large bowl. Season to taste with salt.
• Heat remaining 1 tablespoon olive oil in medium skillet over medium-high heat. Add garbanzo beans and sauté until lightly browned, about 5 minutes. Add garbanzo beans and pasta to tomato mixture in bowl; toss to coat. Add feta; toss briefly. Season to taste with salt and pepper. Garnish with mint and cilantro sprigs. Serve warm or let stand at room temperature up to 2 hours. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

ONE-PAN ORECCHIETTE WITH CHICKPEAS AND OLIVES

Steps:

• Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups 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 cheese. Add more water, a few tablespoons at a time, to thin sauce if necessary. Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.

ORECCHIETTE WITH CHICKPEAS AND SPINACH

Steps:

• Bring a large pot of lightly salted water to a boil. Add the orecchiette and cook until al dente, about 10 minutes. Drain. Meanwhile, heat the olive oil in a large nonstick skillet. Add the bell peppers and saute until softened, about 5 minutes. Stir in the spinach and cook just until wilted.
• Stir in the rosemary and the fowl glaze. Stir in the chickpeas. Cook for about 2 minutes. Stir in 1 teaspoon of the salt and pepper to taste. Place the orecchiette in a large bowl. Add the spinach-and-chickpea mixture and toss to combine well. Season to taste with additional salt and pepper. Divide the orecchiette among 4 pasta bowls and serve immediately.

SHEET-PAN FETA WITH CHICKPEAS AND TOMATOES

Steps:

• Heat the oven to 400 degrees. On a baking sheet, stir together the chickpeas, tomatoes, shallot, olive oil, honey and chile flakes. Season with salt, then spread in an even layer. Arrange the feta among the chickpeas. Roast until the feta and tomatoes are soft and the chickpeas are golden brown, 30 to 35 minutes (no need to stir). Eat right away. (The feta will harden as it cools; reheat leftovers.)