Golden Turmeric Orecchiette with Hearty Chickpeas and Greens

This Orecchiette with Chickpeas, Turmeric, and Greens recipe is a triumph of flavor and texture, proving that vegetarian dishes can be incredibly satisfying and complex. Chickpeas are the unsung heroes here, providing a delightful textural contrast with their creamy interior and slightly firm bite, alongside a rich, nutty flavor that forms the backbone of the dish. The addition of dandelion greens introduces a profound depth, offering a pleasant bitterness that beautifully cuts through the richness of the other ingredients. Turmeric not only lends its gorgeous golden hue but also a distinct earthy note, perfectly complementing the bitterness of the greens and adding an unexpected layer of aromatic spice. A splash of heavy cream is whisked in at the end, rounding out all the flavors with a luxurious, velvety finish, while a squeeze of lemon juice provides a crucial burst of brightness, lifting the entire dish and tying everything together. For those who enjoy a heartier, non-vegetarian option, consider adding a cup or so of crumbled Italian sausage, which integrates seamlessly into the rich sauce.

Save
Saved

Print

• 
  ▢
  
  1/2
  cup
  extra-virgin olive oil
• 
  ▢
  
  4
  garlic cloves,
  grated
• 
  ▢
  
  4
  cups (1 lb)
  diced yellow onions (about 2 medium onions)
• 
  ▢
  
  1
  to 3 teaspoons
  kosher salt,
  plus more for the pasta water
• 
  ▢
  
  1/4
  teaspoon
  freshly ground black pepper
• 
  ▢
  
  1
  teaspoon
  crushed Calabrian chiles in oil or red pepper flakes,
  or more if desired
• 
  ▢
  
  1
  teaspoon
  granulated sugar
• 
  ▢
  
  2
  teaspoons
  ground turmeric
• 
  ▢
  
  2
  teaspoons
  store-bought or homemade tomato paste
• 
  ▢
  
  1/2
  pound
  dandelion greens,
  stemmed and cut into 1-inch (25-mm) pieces
• 
  ▢
  
  One
  15.5 ounce can
  chickpeas,
  drained and rinsed
• 
  ▢
  
  1/2
  cup
  heavy cream
• 
  ▢
  
  1
  pound
  store-bought fresh or dried orecchiette
• 
  ▢
  
  1/2
  cup
  finely grated Parmigiano-Reggiano cheese
• 
  ▢
  
  1
  tablespoon
  fresh lemon juice

• In a large, heavy-bottomed pot or Dutch oven, begin by warming the olive oil over medium heat. This ensures an even distribution of heat and prevents scorching. Add the grated garlic and sauté gently until it becomes fragrant and soft, typically within 30 to 60 seconds. Be careful not to let the garlic brown, as this can impart a bitter flavor to your sauce. The goal is to release its sweet, aromatic essence.
• Next, stir in the diced yellow onions, kosher salt, freshly ground black pepper, Calabrian chiles (or red pepper flakes), and sugar. Increase the heat to medium-high. Continue to cook, stirring frequently, until the onions have softened considerably but have not yet developed any color, usually taking about 2 to 3 minutes. The sugar helps to balance the flavors and aids in caramelizing the onions subtly without browning.
• Introduce the ground turmeric and tomato paste to the pot. Stir well to combine, ensuring the turmeric is evenly distributed and the tomato paste coats the onions. Cook for an additional 2 to 3 minutes, allowing the onions to become fully translucent and the raw edge of the tomato paste to cook off, deepening its flavor. If you notice any ingredients sticking to the bottom of the pot, add a tablespoon of water and gently scrape it off with a wooden spoon or silicone spatula; this deglazing technique incorporates those flavorful browned bits into your sauce.
• Add the prepared dandelion greens to the pot. Cook them, stirring occasionally, until they are very soft and tender, which should take approximately 4 to 6 minutes. The greens will wilt down significantly. Once tender, stir in the drained and rinsed chickpeas and the heavy cream. Cook for just 1 minute more, allowing the flavors to meld and the cream to warm through. Then, remove the pot from the heat to prevent overcooking the cream and greens.
• In a separate large pot, bring 4 quarts of generously salted water to a rolling boil over high heat. The salt is crucial for seasoning the pasta from within. Add the orecchiette pasta and cook according to the package directions for dried pasta, or for about 45 to 60 seconds if using fresh orecchiette, until it is just cooked through and retains a slight chewiness (al dente). This firm texture is ideal as it will finish cooking in the sauce.
• Once the pasta is cooked, drain it thoroughly in a colander. Immediately return the drained orecchiette to its cooking pot. Add the prepared sauce from the Dutch oven to the pasta. Stir in the finely grated Parmigiano-Reggiano cheese and the fresh lemon juice. Toss everything together until the pasta is evenly coated with the rich sauce. Taste the dish and adjust the seasoning with additional salt, pepper, or Calabrian chiles, if needed, to suit your preference.
• Serve your Orecchiette with Chickpeas, Turmeric, and Greens immediately, garnished with extra Parmigiano-Reggiano and a drizzle of olive oil, if desired. This dish is best enjoyed fresh, allowing the vibrant flavors to shine. Should you have any leftovers, they can be stored, tightly covered, in the refrigerator for up to 3 days. Reheat gently, perhaps with a splash of water or vegetable broth, to maintain moisture.

Adapted From

This exceptional recipe is adapted from the acclaimed cookbook “Italian American,” a culinary masterpiece by Angie Rito & Scott Tacinelli. Their book celebrates the rich heritage and delicious evolution of Italian-American cuisine, offering fresh perspectives on beloved dishes while honoring tradition.

Buy On Amazon

Dietary Options
Substitutions
Scale
Summarize

Nutrition