Caramelized Onion Pistachio Chickpea Pasta

CARAMELIZED ONION PISTACHIO CHICKPEA PASTA 🧅 Inspired by cavatellino con ceci @lalopa in Matera, Italy. This pasta combines the sweetness of caramelized onions with the nutty texture of pistachios and the creaminess of chickpeas, all wrapped up in a silky pasta dish.

By @myglobalpantry

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 1 small onion
• 2 tablespoons olive oil
• 1 small onion
• 1 pinch salt
• 1 pinch salt
• 100 grams orecchiette pasta
• 150 grams chickpeas
• 150 grams chickpeas
• 100 grams orecchiette pasta
• 1 pinch salt
• 20 grams roasted salted pistachios
• 1 tablespoon olive oil
• 20 grams roasted salted pistachios

Instructions

1. Using a sharp knife, thinly slice the onion. Aim for even slices to ensure uniform cooking.
2. Heat 2 tablespoons of olive oil in a flat skillet or sauté-style pan over medium-low heat.
3. Add the sliced onions and a pinch of salt to the pan. Cook on low, stirring periodically, until the onions are completely soft and deeply browned.
4. While the onions are caramelizing, bring a pot of generously salted water to a boil.
5. Add the orecchiette pasta to the boiling water and cook according to package instructions until al dente.
6. Drain the chickpeas, reserving the liquid from the tin.
7. Once the onions are deeply browned, add the chickpeas along with the reserved liquid to the pan. Stir to combine and warm the chickpeas through.
8. Add the cooked pasta to the pan with the onions and chickpeas. Add a splash of reserved pasta water.
9. Cook the mixture on medium heat, stirring to incorporate everything into a silky sauce. Add more pasta water if needed. Season with salt to taste.
10. Roughly chop the roasted salted pistachios.
11. Serve the pasta with an extra drizzle of good olive oil and the chopped pistachios on top.