A one pan vegetarian version of this famous pasta dish. Its from ” Flavour” by Yotam Ottolenghi and Ixta Belfrage.
Ingredients
- 50 ml olive oil plus 2 tbsp extra to serve
- 6 garlic cloves peeled and crushed
- 1 x 400g tin chickpeas drained and patted dry
- 2 tsp hot smoked paprika
- 2 tsp ground cumin
- ¾ tbsp tomato paste
- salt and black pepper
- 40 g parsley leaves picked and roughly chopped
- 2 tsp lemon zest
- 4 tbsp baby capers
- 80 g good-quality green olives pitted and roughly torn
- 250 g cherry tomatoes
- 2 tsp caster sugar
- ½ tbsp caraway seeds lightly toasted and crushed
- 250 g dried orecchiette
- 500 ml vegetable stock
Servings:
Instructions
- Put the first six ingredients and two teaspoons of salt in a large saute pan for which you have a lid, then put it on a medium heat and fry gently for eight minutes, stirring often, until the chickpeas are slightly crisp. Transfer a third of the chickpeas to a small bowl, to use as a garnish.
- In a second bowl, combine the parsley, lemon zest, capers and olives, then add two-thirds of this mix to the saute pan with the cherry tomatoes, sugar and caraway seeds, and cook for two minutes more, stirring often.
- Add the pasta, stock and 200ml water, and bring up to a simmer. Turn the heat to medium, cover with a lid and leave to cook, undisturbed, for 12-14 minutes, until the pasta is al dente.
- Stir in the remaining parsley mixture, drizzle with the remaining two tablespoons of oil, and garnish with the fried chickpeas and a good grind of pepper.
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