Orecchiette With Chickpeas And Zaatar
- 30 mins total
- 5 mins prep
- 25 mins cook
- serves 4 people
Skip To The Recipe
This summer I fell in love with this wonderful cookbook and chef Yotam Ottolenghi. If you are not familiar with him, please do so, you will not regret it. Being born in Jerusalem, from Italian, German and Jewish descent, his cooking reflect all those influences via his spice and ingredient selection. The play with flavors leaves me mesmerized and going back to try more recipes.
I saw you looking at the recipe and shrugging your shoulders at the length of the ingredients. Do not fear. This is a recipe that will soon become your favorite as it did in our house. However, my advise to you is to have all the ingredients ready, measured and chopped before you turn on the stove. Trust me, this recipe only takes less than 30 minutes.
Zaatar is a Middle Eastern spice blend of dried wild thyme, sesame seeds and sumac
The original recipe required cumin. Somehow my brain decided that it was curry. I read, as usual, the recipe three times, and each times I read curry. I shopped and cooked it with curry. While sitting at my desk translating it from French to English, I then realized that I was supposed to use cumin. Mind you, cumin and curry are written exactly the same in French and English.
C’est la vie!!
Nutrition Facts
Orecchiette With Chickpeas And Zaatar
Amount Per Serving
Calories 683
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 2g
10%
Cholesterol 4mg
1%
Sodium 257mg
11%
Potassium 955mg
27%
Total Carbohydrates 106g
35%
Dietary Fiber 18g
72%
Sugars 15g
Protein 28g
56%
Vitamin A
64.7%
Vitamin C
45.9%
Calcium
17.8%
Iron
48%
* Percent Daily Values are based on a 2000 calorie diet.
Orecchiette With Chickpeas And Zaatar
- 30 mins total
- 5 mins prep
- 25 mins cook
- serves 4 people
Ingredients
-
3 tablespoons olive oil
-
1/2 onion chopped
-
2 garlic cloves, minced
-
2 tablespoons curry
-
1 teaspoon fresh thyme leaves
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7 anchovies fillets
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1 lemon, zested and half juiced
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2 14-ounces each, chickpeas can
-
1 tablespoon brown sugar
-
1 cup chicken broth
-
2 ounces fresh spinach
-
1/2 pound orecchiette pasta
-
1/2 cup fresh Italian parsley, chopped
-
1 1/2 teaspoon zaatar
-
salt
-
pepper
Instructions
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In a large skillet heat olive oil over hot heat. Sautee the onion for 3-4 minute with the garlic, curry, thyme, anchovies, lemon zest, ½ teaspoon salt black pepper. Stir constantly until tender and golden. Lower the heat and add the chickpeas, brown sugar and let cook until golden, about 8 minutes.
When the chickpeas start to turn 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’s skillet add 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 zataat over it and drizzle a little bit of olive oil.
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