Orecchiette with chickpeas and feta is a quick 20-minute dinner that’s full of fresh flavors.
Orecchiette with Chickpeas and Feta
Back when I first started blogging I shared many “recipes” that weren’t really recipes in the traditional sense. Instead of listing out ingredients and how much to use of each I tended to just free-flow and write things out in a “little bit of this and a little of that” style which meant the recipe was buried in a dense paragraph requiring a pickaxe to excavate the details into a workable and clear set of instructions. If there is anyone still reading today who was hanging around back then I want to apologize and thank you for your patience.
So, I’ve been going through a lot of those old posts with a chisel, reshaping and whittling them down to the original ideas. Some have been worth saving, but some, not unlike the old box of keepsakes in the attic, just get tossed out. For example, a post about creme brulee in which I instruct the reader to just follow the recipe on the back of the vanilla bean package. That one didn’t make the cut. But, for every post that meets its demise in the digital recycle bin, there are several more that just need some dusting off. One such recipe was a pasta with chickpeas and feta that I posted five years ago this month.
I share it now mostly as I originally made it, but with a different kind of pasta because I’ve learned it’s best to choose a pasta shape that complements the other ingredients. In this case, I went with orecchiette (as opposed to my first choice, penne) because, as you toss the ingredients together, the pasta cradles the chopped sun-dried tomatoes and chickpeas making it easy to eat and pretty to look at. As I mentioned in the original post, it’s a quick and easy dinner with fresh flavors, like fresh parsley and lemon, to offset all the holiday decadence that’s just around the corner.
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This simple pasta serves two and in the time it takes to boil the pasta the whole dish comes together. The garlic, chickpeas, and sun-dried tomatoes are warmed through in the olive oil as the pasta is cooking. From there, the pasta is added to the pan and tossed with some lemon juice, fresh parsley and garnished with crumbled feta.
- 4 ounces orecchiette
- 2 tablespoons olive oil
- 3 cloves of garlic, chopped
- 1/4 cup chopped sun-dried tomatoes
- 1 (15-ounce) can chickpeas, drained
- 1/2 teaspoon kosher salt
- Juice from 1/2 lemon
- 2 tablespoons chopped fresh parsley
- 2 tablespoons crumbled feta cheese
- Boil the pasta according to package directions (about 12 minutes).
- In a medium-sized pan, heat the olive oil and garlic over medium-low heat. When the garlic is fragrant add the sun-dried tomatoes, chickpeas, and salt and turn the heat to medium. Once the pasta is ready, transfer it to the pan using a slotted spoon. Stir the pasta together with the chickpeas, add the lemon juice and parsley and stir again to combine.
- Garnish each serving with the feta cheese.
- Calories: 571
- Fat: 22.4g
- Carbohydrates: 76.9g
- Fiber: 11g
- Protein: 18.8g