Half-Baked by Liz  recipes, crafting, & other fun things

Orecchiette Pasta With Crispy Chickpeas

October 20, 2014 / by Liz

Adapted from this recipe.

Orecchiette Pasta With Crispy Chickpeas

Yield: 3 servings

Orecchiette Pasta With Crispy Chickpeas


  • 1/2 pound dried orecchiette pasta
  • vegetable oil, for frying
  • 1 ½ cups canned chickpeas, rinsed and well dried
  • 1/4 cup curry paste
  • 1/4 cup olive oil
  • 3 cloves of garlic, minced
  • 2 cups cherry tomatoes, cut into halves
  • 1/2 pound spinach
  • salt & pepper
  • 6 ounces buffalo mozzarella, cut into cubes
  • 8 large basil leaves, torn into small pieces


  • Bring a large pot of salted water to a boil, and begin cooking pasta. (When the pasta is al dente, pour off the hot water, stir a small amount of olive oil through the pasta, and set aside). Meanwhile, fill the bottom of a large frying pan with 1/4″ of vegetable oil, and heat until shimmering. Add the chickpeas and two tablespoons of the curry paste, and fry until golden brown. Remove the chickpeas, placing them on paper towel, and set aside.
  • Wipe out the frying pan, and add the olive oil, garlic, and remaining curry paste. Fry briefly until fragrant, and add the cherry tomatoes. After a couple more minutes, add the spinach, and cook until wilted.
  • Season with salt and pepper, add the mozzarella and basil, and toss. Sprinkle the chickpeas over the top, and eat up!
  • *See related blog post here.

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