Ottolenghi
Hoeveelheid voor 2 personen
Chickpeas
25 ml olive oil (nee minder!) plus 2 tbsp extra to serve (hoeft niet)
200 gr cooked chickpeas, drained and patted dry
1 tsp hot smoked paprika
1 tsp ground cumin
1/4 tbsp tomato paste
Salt and black pepper
Sauce
20g parsley, leaves picked and roughly chopped + Some extra to garnish
1 tsp lemon zest + Some extra to garnish
2 tbsp baby capers
40g black olives, pitted and roughly torn
125 g cherry tomatoes
1 tsp caster sugar
1/4 tbsp caraway seeds, lightly toasted and crushed
125 g dried orecchiette
250ml vegetable stock
Put the ingredients for the chickpeas in a large saute pan for which you have a lid, then put it on a medium heat and fry gently for eight minutes, stirring often, until the chickpeas are slightly crisp. transfer to a small bowl, to use as a garnish.
Put the parsley, lemon zest, capers and olives into the saute pan with the cherry tomatoes, sugar and caraway seeds, and cook for two minutes more, stirring often.
Add the pasta, stock and 200ml water, and bring up to a simmer. Turn the heat to medium, cover with a lid and leave to cook, undisturbed, for 12-14 minutes, until the pasta is al dente.
Put the chickpeas onder the grill to heaven up again and make even more crisp.
garnish with the fried chickpeas, parsley and lemoncest.