I love a recipe that gobbles up the greens from my CSA share. I have made this dish a couple of times using whatever combination of greens I had available. Recently, I used turnip greens, kale and spinach but I have also used chard and baby collard greens in the past. The classic combination of basil, tomatoes, and mozzarella was a nice complement to the sautéed greens as well.
This quick dish was adapted from a Food and Wine staff favorite recipe, contributed by Marcie Turney. I doubled the recipe, decreased the red pepper flakes, and increased amount of fresh mozzarella. SO delicious.
Yield: Serves 6 to 8
- 1 pound orecchiette
- vegetable oil, for frying
- 1 15 oz can chickpeas, drained and patted dry
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- coarse salt and ground black pepper
- 1/4 cup extra-virgin olive oil
- 8 large garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper
- 2 cups grape tomatoes, halved
- 1 pound greens such as Swiss chard, kale, turnip greens, spinach, stemmed and leaves coarsely chopped (or more, as desired)
- 1 pound fresh mozzarella, cut into 1/2-inch cubes
- 16 large basil leaves, torn or chiffonade
- In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1 cup of the cooking water.
- Meanwhile, in a medium, deep skillet, heat 1/4 inch of vegetable oil until shimmering. Add the chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a paper towel–lined plate, sprinkle with the cumin and coriander and season with salt and black pepper. Discard the oil and wipe out the skillet.
- Add the olive oil, garlic and crushed red pepper to the skillet. Cook over moderately high heat until fragrant, 30 seconds.
- Add the tomatoes and cook until softened, 3 minutes.
- Add the greens and cook, stirring, until wilted, 5 minutes. Season with salt and black pepper.
- Add the pasta and 1/2 cup of reserved cooking water to the skillet and cook over moderate heat, stirring until incorporated.
- Add the mozzarella and basil and toss. Add more pasta water, if necessary.
- Spoon the pasta into bowls, sprinkle with the chickpeas and serve.
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Your photos are gorgeous–and I am always looking for Meatless Monday dinner ideas. I’ve had chickpeas in pasta before but never fried them first. I bet that texture will go really well with the softer pasta. We will definitely give this one a try!
This one will be made a MILLION times in my house. I hope you enjoy it!
Gorgeous dish, wonderful combination of ingredients… the crispy chickpeas definitely take it to a whole new level!
Crispy chickpeas were perfect for a sauce & topping fan like me! Thank you so much, Sally. 🙂
Beautiful dish! I just love chickpeas (aka garbanzo beans). 🙂
Thank you! It was so yummy. We are HUGE garbanzo bean fans in my house. 🙂
That looks so delicious Josette, I think that is my favorite pasta and I love adding lots of greens.
Thank you! It’s my absolute favorite pasta too, Suzanne.
Looks so delicious 😍
Thanks, Sonal. 🙂
Wow this sounds so good. Such wonderful seasoning. I’d probably have to sprinkle on cayenne pepper flakes, but that’s just me!
I’m going to make this today for dinner! Excited to try it! 🙂
Yay! I hope you enjoy it. 🙂 I don’t repeat a lot of recipes in my house but have made this a few times!