Delicious Easy Dinner

 Yotam has NOT disappointed me!  Just made his ONE PAN ORECHIETTE PUTTANESCA and all four of us thought it was delicious!

5 T Olive Oil

6 garlic cloves, minced

1 15 ounce can of chickpeas, drained, rinsed and dried

1 t paprika (I get mine from the Spice House in Evanston, IL)

2 t cumin (again, from the Spice House)

2 t tomato paste

salt

2 c parsley, chopped

1 t. lemon zest

3 T capers, drained

3/4 c green olives, pitted and cut in half

10 oz grape tomatoes

2 t sugar

1 t caraway seeds (from the Spice House)

9 oz orecchiette pasta - dry

2 cups vegetable stock

3/4 c water

pepper

In a large sauté pan (that has a lid) combine 3 T olive oil, garlic, chickpeas, paprika, cumin, tomato paste and 1/2 t salt and cook over medium heat.  Cook for 12 minutes, uncovered, stirring every once in a while.  Remove 1/3 of the chickpeas and reserve in a bowl for later.

In a small bowl, combine the parsley, lemon zest, capers & olives.  Add 2/3 of the parsley mixture to the pan, with the grape tomatoes, sugar and caraway seeds and cook for 2 minutes on medium-high heat, and stir.  Add pasta, stock, water and 3/4 t salt and bring to a simmer.  Decrease heat to medium, cover and cook for 12 minutes (see if the pasta is done, and if not cook another two minutes).

Stir in remaining parsley, 2 T olive oil and chickpeas.  Add a bit of pepper.

Serve.