Roman orecchiette and chickpeas with spinach

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roman orecchiette and chickpeas with spinach

Family-Friendly, Vegetarian, Soy-Free

2 Servings, 550 Calories/Serving

20 Minutes

For this quick meal that will transport you to a Roman trattoria, we cook pasta and chickpeas together in a single pot, then drizzle with a quick rosemary-garlic oil.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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

Nutrition per serving

Calories: 550, Protein: 20g (40% DV), Fiber: 12g (48% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 1.5g, Saturated Fat: 4g (20% DV), Cholesterol: 10mg (3% DV), Sodium: 420mg (18% DV), Carbohydrates: 84g (28% 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.


2-serving instructions (4-serving modifications in red)

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. Reduce to a vigorous simmer and cook, stirring occasionally, until the liquid has thickened and the orecchiette is just tender, 15 to 20 minutes.
While the orecchiette and chickpeas cook, prepare the rosemary-garlic oil.


Make the rosemary-garlic oil

  • Strip the rosemary leaves from the stems; finely chop enough leaves to measure 2 teaspoons [1 TBL]. 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 from the heat. Stir in the spinach and season to taste with salt and pepper.


Transfer the orecchiette 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.
Kids Can!
  • 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.