Pasta with Chickpeas and Za’atar
March 6, 2019
I was home alone and rummaged through my pantry and made this Pasta with Chickpeas and Za’atar from Yotam Ottolenghi's cookbook, Simple. Za'atar is a mixture of sumac, sesame seed and herbs used throughout the Middle East and the Mediterranean. It was the perfect dinner channel surfing in front of the TV.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Ingredients
3 tablespoons olive oil, plus extra to serve
½ onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
½ cup thyme leaves, finely chopped
7 anchovy fillets in oil, drained and finely chopped
1 lemon: finely shave the skin of ½, then juice to get 2 tablespoons
2 x 15½ ounce can of cooked chickpeas, drained
7 ounces gigli pasta (or conchiglie or orecchiette)
¾ cup flat-leaf parsley, roughly chopped
Directions
1Put the olive oil into a large sauté pan and place on high heat. Add the onion, garlic, cumin, thyme, anchovies, lemon skin, ½ teaspoon of salt and a good grind of pepper. Fry for 3 - 4 minutes, stirring often, until soft and golden. Reduce the heat to medium-high, then add the chickpeas and sugar and fry for 8 minutes, stirring occasionally, until the chickpeas begin to brown and crisp up. Add the chicken stock and lemon juice and simmer for 6 minutes, until the sauce has reduced slightly. Remove from the heat and set aside. You can make this in advance, if you like, and warm through before serving.
2Bring a large pan of salted water to the boil. Add the pasta and cook for 8 minutes, or according to the packet instructions, until al dente. Drain and set aside.
3Stir the spinach and parsley into the chickpeas: the residual heat of the sauce should cook the spinach, but if it doesn’t wilt, just warm the chickpeas gently on the stove. Transfer the pasta to the pan of chickpeas and stir to combine. Divide among four bowls and sprinkle the za’atar on top. Finish with a drizzle of oil and serve.
Recipe from Simple by Yotam Ottolenghi, 2018.
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