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Orecchiette with chickpeas, turmeric, and greens in a large pot with a wooden spoon, on a countertop.
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5 from 1 vote

Orecchiette with Chickpeas, Turmeric, and Greens

Chickpeas provide textural contrast and a nutty flavor, while dandelion greens add depth, and the turmeric supplies a pleasantly bitter earthy note to complement the greens. A splash of heavy cream rounds out the flavors, while lemon juice brightens up everything; you can also add a cup or so of crumbled Italian sausage to make a non-vegetarian version.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Mains
Cuisine: Italian
Servings: 4 to 6 servings
Calories: 948

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 4 garlic cloves, grated
  • 4 cups (1 lb) diced yellow onions (about 2 medium onions)
  • 1 to 3 teaspoons kosher salt, plus more for the pasta water
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon crushed Calabrian chiles in oil or red pepper flakes, or more if desired
  • 1 teaspoon granulated sugar
  • 2 teaspoons ground turmeric
  • 2 teaspoons store-bought or homemade tomato paste
  • 1/2 pound dandelion greens, stemmed and cut into 1-inch (25-mm) pieces
  • One 15.5 ounce can chickpeas, drained and rinsed
  • 1/2 cup heavy cream
  • 1 pound store-bought fresh or dried orecchiette
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 1 tablespoon fresh lemon juice
US - Metric

Instructions

  • In a large heavy-bottomed pot or Dutch oven over medium heat, warm the olive oil. Add the garlic and cook until soft and aromatic, 30 to 60 seconds.
  • Stir in the onions, salt, black pepper, Calabrian chiles, and sugar, and increase the heat to medium-high. Cook until the onions are soft but haven’t taken on any color, 2 to 3 minutes.
  • Add the turmeric and tomato paste and cook until the onions are translucent, 2 to 3 minutes more. If anything sticks on the bottom of the pot, add a tablespoon of water and scrape it off with a wooden spoon or silicone spatula.
  • Add the greens and cook until very soft and tender, 4 to 6 minutes. Stir in the chickpeas and heavy cream and cook for 1 minute more, then remove from the heat.
  • In another large pot, bring 4 quarts of well-salted water to a boil over high heat. Add the orecchiette and cook until just cooked through and slightly chewy, 45 to 60 seconds for fresh or according to the package directions for dried.
  • Drain the pasta in a colander then return it to the cooking pot. Add the sauce and stir in the Parmigianwooden-spoono-Reggiano and lemon juice. Taste and adjust seasoning, if needed.
  • Serve immediately. Leftovers keep, tightly covered in the refrigerator, for up to 3 days.

Nutrition

Serving: 1serving | Calories: 948kcal | Carbohydrates: 117g | Protein: 25g | Fat: 44g | Saturated Fat: 13g | Monounsaturated Fat: 24g | Cholesterol: 49mg | Sodium: 401mg | Fiber: 10g | Sugar: 15g