I really can’t believe summer is nearly over. I haven’t baked or cooked as much as I had hoped. I am going to blame it on our air conditioning being broken from May to early August.
3 T Olive Oil
6 cloves of garlic, minced
One 15 ounce can of chickpeas, drained, rinsed and dried
2 t paprika
2 t cumin (ground)
2 t tomato paste
Salt
2 cups parsley, roughly chopped
2 t lemon zest
3 T capers
¾ cup green olives – roughly chopped, pits removed
9 oz cherry tomatoes
2 t sugar
1 t caraway seeds
9 oz orecchiette pasta (I used bow tie)
2 c vegetable stock
¾ c plus t @ water
Black pepper
Directions
In a large sauté pan (that has a lid), combine 3 T of the
olive oil, the garlic, chickpeas, paprika, cumin, tomato paste and ½ t salt.
Cook over medium heat. Cook for 12 minutes uncovered, stirring occasionally.
Remove 1/3 of the chickpeas for later.
In a small bowl, combine the parsley, lemon zest, capers and
olives. Add 2/3 of this mixture to the sauté pan, along with the cherry tomatoes,
sugar and caraway seeds and cook for 2 minutes over medium high heat, stirring
often. Add the pasta, stock, water and ½ t salt, and bring to a summer. Decrease
heat to medium, cover and cook for 13 minutes or until the pasta is al dente.
Stir in the remaining parsley mixture and garnish with reserved
chickpeas.
Add salt and pepper and serve.
