Orecchiette With Chickpeas And Spinach

Ingredients

• 1 pound orecchiette
• 1 teaspoon olive oil
• 2 large red bell peppers, stemmed, cored, deribbed and diced
• 12 cups stemmed and torn spinach leaves, coarsely chopped
• 1 teaspoon chopped fresh rosemary
• ½ cup rich fowl glaze (see recipe)
• 1 1-pound can chickpeas, drained and rinsed
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

Four servings

Preparation

1. Bring a large pot of lightly salted water to a boil. Add the orecchiette and cook until al dente, about 10 minutes. Drain. Meanwhile, heat the olive oil in a large nonstick skillet. Add the bell peppers and saute until softened, about 5 minutes. Stir in the spinach and cook just until wilted.
2. Stir in the rosemary and the fowl glaze. Stir in the chickpeas. Cook for about 2 minutes. Stir in 1 teaspoon of the salt and pepper to taste. Place the orecchiette in a large bowl. Add the spinach-and-chickpea mixture and toss to combine well. Season to taste with additional salt and pepper. Divide the orecchiette among 4 pasta bowls and serve immediately.

25 minutes