Free Shipping on orders over $50 in North America

Orecchiette with Chickpeas + Tomato Sauce




This recipe caught our eye for the sheer look of how beautiful the finished dish is. When we realized we could use handmade GRAIN '00' Durum Flour Orecchiette, we knew we simply had to make it. Cue the obsession, this recipe is a dream.

Orecchiette with Chickpeas + Tomato Sauce
~ Adapted from Yotam Ottolenghi

¼ cup ml olive oil, plus 2 tbsp extra to serve
2 garlic cloves, peeled and crushed (optional)
2 cups cooked GRAIN Kabuli Chickpeas
2 tsp paprika
2 tsp ground cumin
1 tbsp tomato paste
1.5 tsp salt
1 cup parsley, leaves picked and roughly chopped
2 tsp freshly grated lemon zest
4 tbsp baby capers
½ cup good-quality green olives pitted and roughly torn
1 heaping cup whole cherry tomatoes
2 tsp sugar
2 tsp caraway seeds, (optional) 
1 cup veggie stock

Add the olive oil, garlic, GRAIN Kabuli Chickpeas, paprika, cumin, tomato paste, and salt in a large saute pan for which you have a lid, then heat on medium heat and fry gently for eight minutes, stirring often, until the chickpeas are slightly crisp. Transfer a third of the chickpeas to a small bowl, to use as a garnish later.

In a second bowl, combine the parsley, lemon zest, capers and olives, then add two-thirds of this mixture to the saute pan with the cherry tomatoes, sugar and caraway seeds, and cook for two minutes more, stirring often.

Add the vegetable stock and bring up to a simmer. Turn the heat to medium, and leave to cook, undisturbed, for 12-15 minutes, until the liquid has evaporated and the cherry tomatoes are soft. While the sauce cooks, cook a pasta of your choice according to directions. Feel free to use either dry or fresh noodles here, being sure to budget the appropriate time for either (we love this recipe with fresh pasta like the fresh orecchiette shown here, but you can use anything on hand, dry or fresh).

Toss the sauce with cooked pasta of your choice until well mixed. Stir in the remaining parsley mixture, drizzle with the remaining two tablespoons of oil, and garnish with the fried chickpeas and a good grind of pepper. Serve piping hot. 

You can purchase our GRAIN Kabuli Chickpeas online or find a local stockist here. Create your own fresh pasta using our GRAIN Organic '00' Durum Flour

Have questions about this recipe or tried it with great results? Let us know in the comments below.


3 comments


  • Shira McDermott

    Hi Cheri & Ht! Thank you so much for the notes! The original Ottolenghi recipe called for caraway seeds, but we did not include them in our iteration. Apologies as they are listed in the method – sorry for the confusion and thanks for the catch! We’ve added the caraway seeds to the ingredients list now :) So happy you enjoyed it Cheri!


  • Cheri Litchfield

    Loved this so much. It really is a beautiful dish. Thank you.

    Just a couple of questions for another time: you mention caraway seeds in the method but I don’t see them listed in the recipe? And no suggestion for amount of pasta? I just did what I thought might work.


  • Ht

    The recipe calls for caraway seed but the list does not show how much to use


Leave us a comment!


Please note, comments are approved before they are published