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    Home » Thoughts » Throwback

    Throwback Thursday: Chickpea Pasta

    Published: May 5, 2022 · Modified: May 5, 2022 by Mike Vrobel · This post may contain affiliate links · 2 Comments

    A bowl of chickpea puttanesca with orecchiette, with tomatoes, parsley, napkins, and a spoon
    Instant Pot Chickpea Puttanesca with Orecchiette

    This Chickpea Pasta Puttanesca I adapted from Yotam Ottolenghi is one of my favorite new recipes. I keep coming back to it; I love the combination of the tomatoes, chickpeas, capers, and pasta, and the spice blend of smoked Spanish paprika, lemon, and coriander. It's a fantastic one pot meal.

    Recipe: Instant Pot Chickpea Puttanesca

    Recipe Link: Instant Pot Chickpea Puttanesca with Orecchiette

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    Comments

    1. Peter says

      May 05, 2022 at 9:32 pm

      Hi Mike, I tried this pasta tonight (I used shell pasta and turkey/chicken stock, otherwise followed it to the letter). All I can say is, wow! No meat (other than the stock) and no cheese, but that is one of the best pastas I have ever tasted. I think it it the olives and capers, plus the fresh grape tomatoes, that make such a rich broth. This is now on my top 10 list of quick (if I do the chick peas the day before) and yummy dinners. Even better, I have several days of lunches covered as well.

      Reply
      • Mike Vrobel says

        May 05, 2022 at 9:48 pm

        Thank you!

        Reply

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