Orecchiette with Greens, Mozzarella and Chickpeas

Orecchiette with Greens, Mozzarella and Chickpeas
Serves 4

1 pound orecchiette
19oz can chickpeas, drained and patted dry
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
4 garlic cloves, minced
1 teaspoon crushed red pepper
1 bin grape tomatoes, halved
1 pound Swiss chard, stemmed and leaves coarsely chopped
8 ounces fresh mozzarella, cubed
1 can tuna in oil, drained
basil or parsley

Cook the pasta, reserving a cup of cooking water.
In a wide skillet, heat 1/4 inch of vegetable oil until shimmering. Add the
chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a
paper towel–lined plate, sprinkle with the cumin and coriander and season with
salt and black pepper. Discard the oil and wipe out the skillet.
Add the olive oil, garlic and crushed red pepper to the skillet. Cook over
moderately high heat until fragrant, 30 seconds. Add the tomatoes and cook
until softened, 3 minutes. Add the chard and cook, stirring, until wilted, 5
minutes. Season with salt and black pepper.
Add the pasta and some reserved cooking water to the big pot and cook over
moderate heat, stirring until incorporated. Add the mozzarella, tuna and basil
and toss. Spoon the pasta into bowls, sprinkle with the chickpeas and serve.