Orecchiette With Chickpeas And Spinach

Name: Orecchiette With Chickpeas And Spinach
Total time: 25 min
Yield: Four servings
Ingredients: 1 pound orecchiette; 1 teaspoon olive oil; 2 large red bell peppers, stemmed, cored, deribbed and diced; 12 cups stemmed and torn spinach leaves, coarsely chopped; 1 teaspoon chopped fresh rosemary; 1/2 cup rich fowl glaze (see recipe); 1 1-pound can chickpeas, drained and rinsed; 1 teaspoon salt, plus more to taste; Freshly ground pepper to taste

By Molly O'Neill

Total Time: 25 minutes
Rating: 4(16)
Comments: Read comments

Featured in: FOOD; In the Wings

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Ingredients

Yield:Four servings

1pound orecchiette
1teaspoon olive oil
2large red bell peppers, stemmed, cored, deribbed and diced
12cups stemmed and torn spinach leaves, coarsely chopped
1teaspoon chopped fresh rosemary
½cup rich fowl glaze (see recipe)
11-pound can chickpeas, drained and rinsed
1teaspoon salt, plus more to taste
Freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Bring a large pot of lightly salted water to a boil. Add the orecchiette and cook until al dente, about 10 minutes. Drain. Meanwhile, heat the olive oil in a large nonstick skillet. Add the bell peppers and saute until softened, about 5 minutes. Stir in the spinach and cook just until wilted.
Step 2
Stir in the rosemary and the fowl glaze. Stir in the chickpeas. Cook for about 2 minutes. Stir in 1 teaspoon of the salt and pepper to taste. Place the orecchiette in a large bowl. Add the spinach-and-chickpea mixture and toss to combine well. Season to taste with additional salt and pepper. Divide the orecchiette among 4 pasta bowls and serve immediately.