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Orecchiette with Greens, Mozzarella and Chickpeas
Ingredients
  • ½ pound orecchiette
  • Vegetable oil, for frying
  • 1 cup drained canned chickpeas, patted dry
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon ground coriander
  • Kosher salt and ground black pepper
  • ¼ cup extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • ½ teaspoon crushed red pepper
  • 1 cup grape tomatoes, halved
  • ½ pound Swiss chard, stemmed and leaves coarsely chopped
  • 4 ounces fresh mozzarella, cut into ½-inch cubes
  • 8 large basil leaves, torn
Steps
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