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One-Pan Tomato & Chickpea Orecchiette
Packed with veggies, this one-pan wonder, is perfect for when you need a bowl of something cosy and nourishing. It’s light on prep, low on washing on washing up and best eaten cosied up on the sofa. To make it child-friendly, simply leave out the chilli flakes and salt.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●casserole dish
- ●bowl
📝 Preparation Steps
1
Warm the olive oil in a large saucepan or casserole dish set over medium—low heat. Add the garlic, chilli flakes, bay leaf and rosemary. Cook for 2—⏱️ 3 minutes until fragrant.
olive oil2 tablespoonsgarlic2 clovesbay leaf1
2
Add the onion, celery and a pinch of salt. Cook for 10—⏱️ 15 minutes until softened and translucent.
3
Pour into the tomatoes, chickpeas (if you’re using a jar add the stock too) and 400ml water. Bring to a simmer and let it bubble away for 10—⏱️ 15 minutes, until slightly reduced.
4
Season generously, then stir in the pasta. Cover with a lid on and cook for 6—⏱️ 8 minutes until al dente.
5
To serve, divide the pasta into bowls, drizzle with extra virgin olive oil, adding a handful of basil and generous grind of black pepper.
olive oil2 tablespoonssmall handful of basil
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