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