Joe Woodhouse's Speedy Vegetarian Recipes: Orecchiette with Chickpeas and Polenta Chips
For pasta enthusiasts and those seeking a hearty, plant-based meal, Joe Woodhouse offers two delightful recipes that come together quickly. The orecchiette with chickpeas features a wholesome sauce perfect for warming weather, while the polenta chips provide a crunchy alternative to traditional fries, served with saucy chickpeas and a zesty green sauce. These dishes are ideal for busy weeknights, with minimal prep and cook times.
Orecchiette with Chickpeas: A Wholesome Pasta Dish
This recipe is designed for efficiency, with the sauce ready by the time the pasta cooks. You can customize it by substituting other green vegetables like cavolo nero or courgettes, or adding kalamata olives for extra flavor. It serves four and takes just 20 minutes from start to finish.
Ingredients:
- 1 red onion, finely chopped
- 3 tbsp red-wine vinegar
- Salt
- 350g orecchiette
- 4 tbsp extra-virgin olive oil
- 1 onion, finely chopped
- 5 garlic cloves, sliced
- 700g jar chickpeas or equivalent
- 200g baby spinach
- Chilli flakes, grated hard cheese, and lemon wedges for serving
Instructions:
- Mix the red onion with vinegar and salt, then set aside. Cook the pasta in salted boiling water.
- In a frying pan, heat oil and cook the onion until translucent. Add garlic, chickpeas, and their juices, warming gently.
- Drain the pasta, reserving some water, and add to the chickpea pan. Stir in spinach to wilt, loosening with pasta water if needed.
- Serve topped with chilli flakes, pickled onion, cheese, and lemon wedges.
Polenta Chips with Saucy Chickpeas: A Crunchy Alternative
This dish offers a mess-free way to enjoy a hearty plate of beans, with polenta chips that can be cut into cubes or strips for extra crunch. The polenta can be prepared ahead, making it convenient for meal planning. It serves four and takes about an hour to prepare.
Ingredients:
- Olive oil for greasing and frying
- 800ml vegetable stock
- 1 tbsp dried oregano
- 200g quick-cook polenta
- 2 small onions, chopped
- Salt
- 3 garlic cloves, sliced
- 2 peppers, chopped
- 1 tbsp hot paprika
- 400g tin plum tomatoes
- 700g jar chickpeas or equivalent
- Grated hard cheese for serving
- For the green sauce: parsley, capers, cornichons, and red-wine vinegar
Instructions:
- Line a baking tray with paper and oil. Bring stock and oregano to a boil, whisk in polenta, cook, then pour into the tray and chill to set.
- Heat the oven. In a pan, cook onions in oil until soft, add garlic, peppers, paprika, tomatoes, and chickpeas, simmering for 10-15 minutes.
- Cut polenta into chips, oil them, and bake on a hot tray until crisp.
- Mix green sauce ingredients. Serve chickpeas with polenta chips, cheese, and green sauce on the side.
These recipes are adapted from Joe Woodhouse's book, Weeknight Vegetarian: Easy Vegetable Recipes for Lunch & Dinner, published by Kyle Books. They showcase simple, flavorful vegetarian cooking that fits into any schedule.
