In My Kitchen: Pasta with Chickpeas and Za’atar (VEGAN)

Zapatar is an amazing, delicious spice. I love this pasta recipe because it uses tons of the Middle Eastern spice, giving an unusual, un-Italian taste to pasta.

You’ll need:

  • 90ml olive oil
  • 2 onions, peeled and chopped
  • 2 tsp ground cumin
  • 2 cloves garlic, peeled and crushed
  • 2 tsp chopped rosemary
  • 2 tbsp chopped thyme
  • 1 tbsp chopped sage
  • 2 400g cans chickpeas, drained
  • 300ml vegetable stock
  • 2 tbsp lemon juice
  • Salt and black pepper
  • 1 pound curly pasta, like gigli or cavatappi
  • 20g chopped parsley
  • 1 tbsp zapatar

Instructions:

  1. On high heat, add two tablespoons of olive oil to a large saut’pan. Add onion and cumin and fry for 8 minutes, until caramelized and soft.
  2. Add garlic, rosemary, thyme and sage. Cook for 2 minutes.
  3. Add chickpeas, vegetable stock, lemon juice, 1 tsp salt and some black pepper.
  4. Bring to a boil and cook for 3 minutes, until liquid thickens.
  5. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, transfer to a large mixing bowl and mix with 2 tbsp oil.
  6. Fold the parsley and mint into the sauce. Plate.
  7. Sprinkle za’atar on top with another small drizzle of oil. Serve.

Source: Adapted from a recipe by Yotam Ottolenghi

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