Orecchiette with Chickpeas
Pasta and Pizza • Kazakhstani
Description
Orecchiette with chickpeas
Ingredients
- Chickpea 10 oz
- Semolina 10 oz
- Garlic 6 cloves
- Onion 1 head
- Celery stalk 2 pieces
- Tomatoes 10 oz
- Carrot 2 pieces
- Parsley 0 oz
- Grated Pecorino Pepato Cheese to taste
- Olive Oil 5 fl oz
- Bay leaf 1 piece
- Salt 0 oz
- Ocean salt 1 tablespoon
- Chili Flakes 0 oz
Step-by-Step Guide
Step 1
Pre-soak the chickpeas: place them in a pot, cover with water so that the liquid level is 5 cm above the chickpeas, and let them soak for eight hours.
Step 2
Prepare the orecchiette. Dissolve 3 grams of fine salt in 100–120 ml of warm water. Using a mixer, gradually add the flour until the mixture is homogeneous.
Step 3
Transfer the dough to a floured surface and knead it with your hands until it becomes soft and elastic, which will take about six minutes. Divide the dough into five pieces, cover with a bowl, and let it rest for half an hour.
Step 4
Cover the work surface with paper towels and sprinkle them with flour. Take a portion of the dough from under the bowl, roll it out on the floured surface into a sausage shape about 35 cm long and 2 cm in diameter.
Step 5
Cut the sausage into pieces about one centimeter thick. Shape the pieces of dough into orecchiette. Repeat the same process with the remaining dough. Allow the pasta to dry for thirty minutes.
Step 6
Cover the chickpeas with fresh water, bring to a gentle simmer, add two whole cloves of garlic and a bay leaf, and cook for a little over an hour, adding more water if necessary, until the chickpeas are tender. Remove the garlic and bay leaf from the pot and drain the water.
Step 7
Finely chop the carrot, a small onion, four cloves of garlic, and the celery stalks. In a large pot, heat olive oil over high heat and sauté the chopped vegetables, adding crushed red pepper flakes and half a teaspoon of sea salt. The vegetables should become quite soft, which will take about twelve minutes.
Step 8
Add the chickpeas, ripe tomatoes, a cup of water, and another half teaspoon of sea salt to the pot. Cook over low heat until the vegetables are tender and the sauce thickens, about five minutes. Stir in the finely chopped parsley and season with more salt if needed.
Step 9
Cook the orecchiette in salted water until al dente, drain, toss with the vegetables and Pecorino cheese, and serve.
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