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.
- 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 za’atar
- 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.
- Add garlic, rosemary, thyme and sage. Cook for 2 minutes.
- Add chickpeas, vegetable stock, lemon juice, 1 tsp salt and some black pepper.
- Bring to a boil and cook for 3 minutes, until liquid thickens.
- 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.
- Fold the parsley and mint into the sauce. Plate.
- Sprinkle za’atar on top with another small drizzle of oil. Serve.
Source: Adapted from a recipe by Yotam Ottolenghi