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Orecchiette with Chickpeas and Tomatoes

Orecchiette with Chickpeas and Tomatoes

  • Author: Marcus
  • Total Time: 28 minutes
  • Yield: 4 servings 1x
  • Diet: Plant-Based

Description

Orecchiette with Chickpeas and Tomatoes is a quick, vibrant, and plant-based pasta dish featuring ear-shaped noodles tossed with tender chickpeas, juicy cherry tomatoes, aromatic garlic, fresh herbs, and a splash of zesty lemon juice. This flavorful, nutritious recipe is perfect for busy weeknights and can be easily customized to suit your taste.

Ingredients

Scale

Pasta and Legumes

  • 12 oz orecchiette pasta
  • 1 can (15 oz) chickpeas, rinsed and drained

Vegetables and Herbs

  • 2 cups cherry tomatoes, halved
  • 3 garlic cloves, minced
  • 1/4 cup fresh basil leaves, chopped

Seasonings and Oils

  • 3 tbsp extra virgin olive oil
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 1/4 tsp red pepper flakes (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp lemon juice (natural)

Instructions

  1. Cook the Orecchiette: Bring a large pot of salted water to a boil and cook the orecchiette pasta according to package instructions until al dente. Drain, reserving one cup of pasta water for later use.
  2. Sauté Garlic and Tomatoes: Heat extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant and golden, about 1-2 minutes. Add halved cherry tomatoes and cook until they soften and release their juices, about 5-7 minutes.
  3. Add Chickpeas and Seasonings: Stir in the rinsed chickpeas along with vegetarian Worcestershire sauce (natural), red pepper flakes if using, salt, and freshly ground black pepper. Cook for another 3-4 minutes, allowing flavors to meld.
  4. Combine Pasta and Sauce: Add the cooked orecchiette to the skillet with the tomato and chickpea mixture. Toss well to combine, adding reserved pasta water a little at a time to loosen the sauce and help it cling to the pasta.
  5. Finish with Fresh Basil and Lemon: Remove from heat and stir in chopped fresh basil and a squeeze of fresh lemon juice (natural) for brightness. Adjust seasoning with salt and pepper to taste, then serve warm.

Notes

  • Use fresh cherry tomatoes for the best natural sweetness and flavor.
  • Reserve pasta water to help bind the sauce to the pasta and add creaminess.
  • Do not overcook the pasta; keep it al dente for ideal texture.
  • Stir gently to avoid breaking the pasta and maintain presentation.
  • Add fresh herbs last to preserve their bright flavor and aroma.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 6g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: orecchiette, chickpeas, tomatoes, plant-based, vegetarian, quick pasta, weeknight dinner

Find it online: https://tastysoulkitchen.com/orecchiette-with-chickpeas-and-tomatoes/