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Roman orecchiette and chickpeas with spinach and rosemary-garlic oil
Soy-Free, Vegetarian, No Added Sugar, <600 Calories
2 Servings, 570 Calories/Serving
20 Minutes
Make it a Roman holiday at home with our version of pasta e ceci (Italian for “pasta and chickpeas”), a flavorful dish featuring hearty tomato sauce, earthy 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
- 1 teaspoon red chile flakes (optional)
- 3 ounces organic baby spinach or other leafy greens
- 3 tablespoons grated Parmesan
Nutrition per serving
Calories 570, Total Fat 21g (27% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 270mg (12% DV), Total Carb. 79g (29% DV), Fiber 10g (36% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 21g
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, Sesame.
Instructions
Wash produce before use
1
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 and season with salt and pepper. 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.
2
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.
- If using, set aside half the chile flakes for garnish.
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 up to half the chile flakes and cook until fragrant, about 30 seconds. Carefully pour the garlic oil over the rosemary.
3
Finish the dish
Remove the pot with the orecchiette, chickpeas, and vegetables from the heat. Stir in the spinach and season to taste with salt and pepper.
Serve
Transfer the orecchiette, chickpeas, and vegetables to individual bowls and drizzle with the rosemary-garlic oil. Garnish with as much Parmesan and remaining chile flakes 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.