Chickpea and Summer Squash Orecchiette

I'm scared no one is going to make this because it's not *pretty* but I'm sharing it anyway because it's one of the best pastas I've made this year. Summer squash gets cooked down with onions until jammy, then canned chickpeas (and their liquids!) get added with lots of black pepper and parmesan. The result is a silky smooth sauce that's light, and packed with nutrients, but also extremely comforting and delicious. 

Equipment

Here's everything you need to make chickpea and summer squash pasta at home: 

• large, thick-bottomed sauce pan
• large pot 
• microplane
• cutting board
• chef's knife
• can opener

You can find the full ingredients list and instructions below!

Cooking Tips

1. If you can't find summer squash, sub for zucchini! You can substitute zucchini for summer squash at a 1:1 ratio and it will still be delicious. 
2.  Buy the good beans. Since we're using the whole can/jar of chickpeas (liquids and all!) it's worth  splurging for the good stuff, if you can. With a dish that has few ingredients, like this one, you'll notice a difference when using high-quality products. But hey, if that's not in the budget this week, don't sweat it!
3. Top it with olive oil, parmesan and black pepper before serving. I've also seen Italians serve a similar dish with chopped pistachios, so if you have some, go ahead and try it. Let me know how it goes!

Chickpea and Summer Squash Orecchiette

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 medium summer squash or 2 small
• 1 medium yellow onion
• 2 garlic cloves
• 1 540 mL can chickpeas
• 250 g orecchiette pasta
• ⅓ cup grated parmesan plus more for serving
• olive oil
• cracked black pepper
• salt I'm using Diamond Crystal Kosher

Method

 

1. Bring a large pot of salty water to boil. Meanwhile, use a mandolin to thinly slice 1 medium yellow onion, 1 medium summer squash and 2 garlic cloves. But be careful with the mandolin, please! If you're more comfortable with a knife, aim for thin slices of each.
2. Heat a large, thick-bottomed sauce pan on medium. Once hot, add enough olive oil to coat the bottom of the pan (about 3 tbsp). Add in sliced onion and summer squash then season with a generous pinch of salt (about ½ tsp). Let cook, stirring occasionally, until softened, about 5 minutes.
3. Once soft, add in the sliced garlic and continue cooking until the squash and onions become jammy and melt together, about 10-15 more minutes. Meanwhile, your water should be boiling. Drop the pasta and cook until al dente, about 2 minutes less than the package instructs.
4. You'll know the garlicky squash and onions are ready when they're jammy and starting to stick to the bottom of the pan. Add in 1 540mL can of chickpeas, with the liquid, and season with another generous pinch of salt (about ½ tsp). Bring to a boil, reduce to a simmer and let cook, stirring occasionally, until thickened, about 5-10 minutes. Once thick, stir in ⅓ cup grated parmesan and several cracks of black pepper. Taste and adjust seasoning.
5. Transfer pasta to the sauce pot, along with ½ cup pasta water. Reduce heat to low and stir until the pasta is looking glossy and the water has reduced. Serve with more grated parmesan, cracked black pepper and a drizzle of olive oil.

Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations. 

And let me know how the recipe worked out for you in the comment section below. It's always nice to hear from you!