One-Pan Orecchiette with Chickpeas & Olives

I found this recipe in the April edition of Martha Stewart’s Living Magazine. It appears there (and on her website) almost exactly as I post it below – the one exception is that I’ve “veganized” it by using vegan parmesan cheese.

1 pan orecchiette

This recipe had me at “one-pan”….well, and oreccehiette and probably olives too!

Doesn’t it just look AMAZING??!!!

Bonus…it’s super simple with a short (but tasty) list of ingredients.


  • 12 ounces orecchiette
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 1/2 cup Kalamata olives, pitted
  • 2 tablespoons tomato paste
  • 3 cloves garlic, thinly sliced
  • 1 6-inch sprig rosemary
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 1/4 teaspoon red-pepper flakes, plus more for serving
  • Coarse salt and freshly ground pepper
  • 1/2 cup grated (vegan) Parmigiano-Reggiano (about 1 1/2 ounces), plus more for serving
  • 2 cups baby arugula (about 2 ounces)



Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet. Season generously with salt and pepper. Bring to a boil, then cook over medium-high heat, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats pasta, 12 to 15 minutes.


Remove skillet from heat, discard rosemary, and stir in cheese. Add more water, a few tablespoons at a time, to thin sauce if necessary. Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.

That’s it…2 steps!! and then….

one-pan orecchiette

Simple, light, warm and tasty….can’t ask for much more than that!!

The latest Martha Stewart’s Living magazine has so many FABULOUS recipes I want to try in it!! For example, there’s a “meat-free” take on stuffed cabbage rolls (which I LOVE) using collard greens and a bean and grain filling (OH MY!), and a Flourless Chocolate Walnut Torte I want to try to “veganize”, a creamy dressing made with silken tofu, rice vinegar and scallions (YUM), AND a dish with black beans, rice and avocado! I’ll make sure to share as I try all of these – I hope I get to them all and I hope I keep up my working out as I do!

Almost forgot…there’s a dish called roasted radishes! Have you ever roasted a radish? I haven’t but I’m going to – I figure I LOVE everything else when it’s roasted so I’ll probably love radishes that way too!

Have a fabulous Meatless Monday everyone! If you’ve posted a recipe recently, please share in the comments below.



The really AWESOME food photo credits for this post goes to Alpha Smoot (aaahhh I’m just so inspired!!!)

P.S. Just in case you want to see the photos I took for this post…as I’m always practicing, practicing, practicing….here are some:


Lita's orcc pics

Lita's orcc pics

Lita's orcc picsplease feel free to critique in the comments so I can hopefully continue to improve :)




1 Comment on Meatless Monday – Martha Style

  1. This sounds so good! Most importantly it looks super easy. I think I’m going to try this tonight. I will let you know how it turns out. :)

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