I used the one in the can for this recipe. Rinse them before using them to remove any juice from the can. Soft and tender, and once toasted, they get a wonderful nutty flavor.
A pasta dish with chickpeas is rich and full of flavor.
Chickpeas marry well with pasta; another use for another time is pasta e ceci
Tips and Step By Steps Instructions
Have all the ingredients ready before starting cooking, as this recipe will go rather fast once you start.
Start making the sauce while you are bringing the salted pasta water to a boil.
Cook the pasta according to the manufacturer’s requirement. However, cook them al dente, meaning drain them one minute before they are ready. Al dente or to the bite. The pasta will spend another minute with the sauce, and you do not want the orecchiette to be overcooked.
Use a large skilletthat will hold both the sauce and, of course, the pasta.
Hold a cup of the salted pasta water just in case you may need to add it to the chickpea skillet.
Drain the chickpeas and remove any empty shells if any are found.
The spinach starts welting as soon as it hits the heat source. Stir them well so as not to burn to the skillet bottom.
Add the pasta and turn to well blend the pasta with the zaatar and spinach.
This zaatar pasta recipe is an inspiration by chef Yotam Ottolenghi. If you are not familiar with him, please do so; you will not regret it.
Ottolenghi’s cooking reflects Jewish, Italian, and German heritage via his spice and ingredient selection. The play with flavors leaves me mesmerized, and going back to try more recipes.
It presents beautifully at the table if you so choose. Great also for pot lucks. Your food will cook evenly, and it is a must in your kitchen. The enamel cast iron braiser is the perfect heat inducer because of the enamel, and you can prepare beautiful sauces in it.
The original recipe required cumin. Somehow my brain decided that it was curry. I read, as usual, the recipe three times, and each time I read curry.
While sitting at my desk translating it from French to English, I realized I was supposed to use cumin. Mind you, cumin and curry are written exactly the same in French and English.
Have some fun with this recipe, and you may want to substitute the spinach with some broccoli rabe.
Add some sun-dried tomato to the below recipe.
Or why not add some heat and add some red pepper flakes?
If you enjoy this recipe, check out these flavorful recipes:
In a large skillet heat olive oil over a hot heat. Sautee the onion for 3-4 minutes with the garlic, curry, thyme, anchovies, lemon zest, and ½ teaspoon salt and black pepper. Stir constantly until tender and golden.
Lower the heat and add the chickpeas, and the brown sugar, and let cook until golden, about 8 minutes.
When the chickpeas start to dry, wet with the chicken broth et the lemon juice. Cook and reduce for about 6 minutes. Remove from heat and set aside.
Meanwhile, in a large pot of salted boiling water add the pasta and cook al dente. Drain and set aside.
In the chickpea, skillet adds the spinach and parsley and mix well. The spinach should be welting. If that is not the case, turn on the heat to low and give it a couple of stirs. Add the orecchiette and mix well to coat all the pasta.
Serve on four plates or bowls, sprinkle the zataar over it, and drizzle a little bit of olive oil.
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Originally published on October 27, 2019. Updated on May 18, 2022.