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Orecchiette With Greens, Mozzarella And Chickpeas
Ingredients
- 1/2 pound orecchiette
- Vegetable oil, for frying
- 1 cup drained canned chickpeas, patted dry
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- Kosher salt and ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper
- 1 cup grape tomatoes, halved
- 1/2 pound Swiss chard, stemmed and leaves coarsely chopped
- 4 ounces fresh mozzarella, cut into 1/2-inch cubes
- 8 large basil leaves, torn
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