by Beatrice


(for 4 people)


  • 150 g of milled durum wheat flour
  • 150 g of whole grain flour
  • 1 pinch of salt
  • 150 ml of water approx


  • 250 g of Amìo chickpeas
  • 8 tablespoons of extra virgin olive oil
  • 3 garlic cloves
  • 200 g of turnip greens
  • salt and pepper q.s.
  • 1/2 dried chilli


  • 3 tablespoons of extra virgin olive oil
  • 1 sprig of rosemary


  1. The evening before the day you want to cook this, prepare the chickpeas in cold water and leave them in for 12 hours, then rinse them under running water and put them in a pot together with half a liter of water approx for each 100 g of product, heat to boiling before covering the pot. Then, cook on slow heat for 45/50 minutes, adding a bit of salt only at the end of this period, with a teaspoon of large-grain salt.
  2. Prepare the dough for the pasta by mixing the durum wheat flour and the whole grain flour, a pinch of salt and 150/170 ml of water, kneading vigorously for about ten minutes, either with your hands or with the mixer; the dough should become elastic and not too soft. Cover with a towel and let it rest for 15 minutes.
    Now take a piece of dough at a time and work it up to form a small rope, about 1 cm thick, then cut it into pieces of about 1 cm. Using a knife, drag every piece of dough on the workspace, pulling it towards you, then twisting it over on itself, obtaining the classic shape of the orecchiette.
  3. For the cream, put two peeled garlic cloves and three tablespoons of oil in a frying pan and lightly fry, then add 1/3 of the boiled chickpeas and continue to cook them for a couple of minutes.
  4. Take the remaining 2/3 of chickpeas, put them in the mixer with three tablespoons of oil and a pinch of salt and pepper, start mixing, while adding water to the need until you get a smooth cream.
  5. Mix the cream to the chickpeas in the frying pan, add more salt if necessary.
  6. In another frying pan, quickly stir-fry the fresh turnip greens that you previously cut, along with 2 tablespoons of olive oil and finely minced chilli.
  7. After finely mincing the rosemary, put it in a small bowl along with three tablespoons of extra virgin olive oil.
  8. Cook the orecchiette in plenty of salted boiling water for about 5 minutes, then strain them, put them in the pan with the chickpeas cream and stir.
  9. Serve the orecchiette on a serving plate, topping them with the turnip greens and the rosemary oil.

Just like any good Italian, I have a passion for pasta, especially when it's homemade and combined with my favorite legume, chickpeas, my heart skips a beat.

Legumes, so versatile and healthy, should be present in large quantities on our tables, as it was in the past when the resources were scarce.

We should rediscover the past to learn how to eat better.
Chickpeas, so rich in vegetable proteins, are a great ally in the kitchen, that can be prepared in a thousand different declinations, lend themselves to multiple uses, and excellent results are always guaranteed.

In this dish I wanted to bring together three excellences of Puglia's traditional cuisine: chickpeas, turnip greens and orecchiette, in a whole grain variation for an even more rustic and natural result.

This dish is so simple and tasty, nutritious and healthy, with its genuine flavors, a true hymn to Italianity on the table.

Beatrice, Italian with a French heart, author of the blog Crème de Cassis, I write about food and I take pictures of it.

Vegetarian for ages, a sweet tooth through and through, I talk about meat-free recipes, getting my inspiration from ingredients and gastronomic cultures.
As a good vegetarian, legumes are at the base of my diet, I love to cook them, eat them, and show their full potential.
When I'm not in the kitchen or behind the camera I'm a mother and educator, trying to combine passion and work to the fullest.