CHICKPEAS TERRA E MAR
In Sicily, cooks sometimes use toasted bread crumbs in place o gratedcheese, a holdover rom harder times. We whirl slices o resh or stalebread into crumbs in a ood processor, toss them in a skillet with a littleolive oil and salt and pepper, then “toast” them over medium-high heat until golden. They’ll keep in a covered container or up to a week.
cup extra-virgin olive oil
clove garlic, minced
anchovy letsPinch o crushed red pepper fakes
tablespoons tomato paste
cups cooked chickpeas (seepage
), or two
-ounce canschickpeas, drained and rinsedSalt and pepperA big handul o chopped reshparsley leaves
cup toasted resh bread crumbs
Heat the olive oil in a large skillet over medium heat. Add the garlic,anchovies, red pepper fakes, and tomato paste. Cook, stirring until theanchovies melt into the oil. Add the chickpeas and stir until everythingis well mixed. Season with salt and pepper. Remove the skillet rom theheat and add the parsley. Meanwhile, cook the orecchiette in a large pot o salted boiling water overhigh heat until just tender, about
minutes. Drain, reserving some o thecooking water. Return the pasta to the pot. Add the chickpeas and some o the reserved cooking water to loosen the sauce. Shake the pot gently to mixeverything together. Season with salt and pepper. Garnish with the toastedbread crumbs. Serve with lemon wedges, i you like.