Orecchiette with Chickpeas Recipe

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Ingredients:

Serving

1/2 lb dried chickpeas (1 rounded cup), picked over
2 garlic cloves, left whole
1 turkish bay leaf (not california )
2/3 cup extra-virgin olive oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 medium carrots, finely chopped
1/4 to 1/2 tsp dried hot red-pepper flakes
1 tsp fine sea salt, divided
3/4 lb vine-ripened tomatoes, finely chopped
1 cup water
1/3 cup finely chopped flat-leaf parsley
1/2 cup warm water (105-115of)
3/4 tsp fine sea salt
1 1/4 cups semolina (sometimes called flour)
accompaniment: grated pecorino romano or parmigiano-reggiano

Directions:

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.
Cooks' notes: ·You can substitute 3/4 pound dried fine-quality semolina Orecchiette for the homemade. ·Orecchiette can be formed (but not cooked) 3 days ahead. Chill, covered with a kitchen towel (not terry cloth) and then plastic wrap, on towel-lined trays. ·You can substitute two 19-ounce cans chickpeas, drained and rinsed, for cooked dried ones. ·To quick-soak chickpeas, cover with water by 2 inches in a medium pot and bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water. ·Chickpeas can be cooked 2 days ahead. Cool completely and chill (in cooking liquid), covered. ·Sauce, without parsley, can be made 2 days ahead and chilled, covered. Reheat, stirring in parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	403.74 Kcal (1690 kJ)
Calories from fat	198.85 Kcal
		% Daily Value*
Total Fat	22.09g	34%
Sodium	555.48mg	23%
Potassium	416.33mg	9%
Total Carbs	40.43g	13%
Sugars	6.07g	24%
Dietary Fiber	5.31g	21%
Protein	10.63g	21%
Vitamin C	10.4mg	17%
Vitamin A	0.2mg	5%
Iron	14.1mg	78%
Calcium	41.5mg	4%

Amount Per 100 g
Calories	191.38 Kcal (801 kJ)
Calories from fat	94.26 Kcal
		% Daily Value*
Total Fat	10.47g	34%
Sodium	263.32mg	23%
Potassium	197.35mg	9%
Total Carbs	19.16g	13%
Sugars	2.88g	24%
Dietary Fiber	2.52g	21%
Protein	5.04g	21%
Vitamin C	4.9mg	17%
Vitamin A	0.1mg	5%
Iron	6.7mg	78%
Calcium	19.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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