Chickpea Recipes, Stews + Bean Bowls, Vegetarian -
Tomato + Chickpea Orecchiette with Stracciatella
Tomato + Chickpea Orecchiette with Stracciatella
Rated 5.0 stars by 1 users
Servings
2
Author:
Hannah Wilding of @hans.hungry
Ingredients
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1 tbsp olive oil, plus extra to serve
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1 small onion, finely diced
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2 garlic cloves, crushed
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1/2-1tsp chilli flakes, to taste
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1 x 400g tin quality chopped tomatoes - we love @muttipomodorouk
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1/2 700g jar of Bold Bean Co Queen Chickpeas with their bean stock (or 1 x 400g tin of chickpeas with 100ml veg stock)
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125g orecchiette pasta
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A handful of parmesan cheese (roughly 25g), grated
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150g stracciatella cheese or burrata (@juliennebruno are magic for vegan alternatives!)
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1 lemon
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A small bunch of basil
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Rocket leaves tossed with olive oil, squeeze of lemon and shaved parmesan
Serving Suggestion
Directions
Cook the pasta in a pan of boiling, salted water as per pack instructions.
Heat the olive oil in a pan over a low-medium heat. Add the onion a cook slowly for 8 minutes or until softened, then add the garlic and chilli flakes and cook for a minute more.
Pour in the chopped tomatoes. Add ladleful of the pasta water and bring to a steady boil. Reduce to a simmer and season with salt and pepper.
Add the chickpeas with their liquid (or tinned chickpeas with the veg stock) and stir to combine.
Drain the pasta and add this to the pan along with some of the basil leaves, torn in (reserving the rest for garnish). Add the grated parmesan (go as much or as little as you like) and a squeeze of half a lemon juice. Check for seasoning and add more lemon, if you like.
Spoon the pasta into bowls and tear over the stracciatella/burrata. Top with some extra basil, cracked black pepper and a good drizzle of extra virgin olive oil.
Serve with a fresh rocket salad.
