Lemony orecchiette with chickpeas, chile, and arugula from Dinner in One: Exceptional & Easy One-Pan Meals (page 118) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Churchim808 on May 12, 2025

    This was pretty good. I veganized it by using vegan butter and parm. I scaled the parm to just 1/4 cup and it was plenty.

  • innerharbors on February 01, 2024

    A bit odd but it grew on me as we were eating. It made for a very dense, heavy stew that wanted to sink to the bottom of my Dutch oven and stick, so I basically stirred the entire time. This is definitely a two-lemon recipe.

  • cklauber2 on September 19, 2023

    Needed a lot more salt and lemon juice at the end. The texture with the mix of mashed and whole chickpeas may not be everyone's thing, but I liked it!

  • bwhip on February 22, 2023

    Very tasty dish, with unusual but easy prep. We’ll make this again.

  • Soulkitchenjen on January 25, 2023

    Very good. Had some issues crushing the chickpeas. Did my best. Added almost a full lemon worth of juice and additional red pepper flakes. Her recipes always need way more salt than noted. I’d make this again.

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