Orecchiette With Spinach And Chickpeas Recipe

About this recipe

A hearty and satisfying vegetarian dinner featuring orecchiette pasta, tender spinach, and protein-packed chickpeas, seasoned with aromatic spices and topped with parmesan cheese.

Ingredients

• 100 g Kale Leaf
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 400 g Pastazara Fusilli Pasta
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 50 g Zoff Premium Indian Bay Leaf
• 500 ml Oleev Olivana Natural Olive Oil (Tin)
• 1 kg Supreme Harvest Iodized Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 100 g Parmesan Cheese

Instructions

1. 1. Bring a large pot of water to a boil for the pasta.
2. 2. Heat 1/3 cup olive oil in a large skillet over medium heat. Add 2 diced onions, 2 minced garlic cloves, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 bay leaf. Stir well, reduce heat to medium-low, cover, and cook until the onions are very soft, about 25 minutes.
3. 3. While the onions are cooking, rinse 1 cup canned chickpeas and set aside.
4. 4. Add 300 g fusilli pasta to the boiling water and cook according to package instructions. Reserve 1 cup of pasta water before draining the pasta.
5. 5. Return the drained pasta to the pot. Add the cooked onion mixture, chickpeas, and 10 cups of kale. Toss well to combine.
6. 6. Gradually pour in the reserved pasta water, about half at first, and toss to wilt the kale. Add more pasta water if the mixture seems dry.
7. 7. Stir in 1 1/2 cups grated parmesan cheese and adjust seasoning with additional salt and pepper to taste.
8. 8. Serve hot and enjoy your delicious fusilli with kale and chickpeas.