In order to bring you the best organic produce, some ingredients may differ from those depicted.
Roman orecchiette and chickpeas with spinach and rosemary-garlic oil
2 Servings, 590 Calories/Serving
Pasta e ceci is Italian for “pasta and chickpeas,” and that’s exactly what you get here. Well, that and a hearty tomato sauce spiked with mirepoix, spinach, and an aromatic rosemary-garlic oil.
In your bag
- 1 or 2 cloves organic peeled fresh garlic
- 1 cup cooked chickpeas
- ½ cup organic mirepoix (onions - carrots - celery)
- ¼ cup tomato paste
- 5 ounces orecchiette
- 2 sprigs organic fresh rosemary
- 3 ounces organic baby spinach or other leafy greens
- ¼ cup grated Parmesan
Calories: 590, Protein: 16g (32% DV), Fiber: 12g (48% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 170mg (7% DV), Carbohydrates: 82g (27% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the orecchiette and chickpeas
- Finely chop, press, or grate enough garlic to measure 1½ teaspoons [3 tsp]. Set aside ½ teaspoon [1 tsp] for the rosemary-garlic oil.
- Rinse the chickpeas.
In a medium [large] sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the mirepoix, tomato paste, and 1 teaspoon [2 tsp] garlic, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften and the tomato paste starts to caramelize, 2 to 3 minutes.
Add the orecchiette, chickpeas, and 2½ cups [5 cups] water and bring to a boil, then reduce to a vigorous simmer. Cook, stirring occasionally, until the liquid has thickened and the orecchiette is just tender, 15 to 20 minutes. Meanwhile, prepare the rosemary-garlic oil.
Make the rosemary-garlic oil
- Strip the rosemary leaves from the stems and finely chop enough to measure 2 teaspoons [1 TBL]. Save any remaining rosemary for another use. Transfer to a small heatproof bowl.
In a small frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Stir in the remaining garlic and cook until fragrant, about 30 seconds. Carefully pour the garlic oil over the rosemary.
Finish the orecchiette
Remove the pot with the orecchiette, chickpeas, and vegetables from the heat. Stir in the spinach and season to taste with salt and pepper.
Transfer the orecchiette, chickpeas, and vegetables to individual bowls and drizzle with the rosemary-garlic oil. Garnish with as much Parmesan as you like and serve any remaining Parmesan on the side.
- Press the garlic (if you have a press).
- Rinse the chickpeas.
- Measure the water for the orecchiette.
- Strip the rosemary leaves.
- Garnish with the Parmesan.