Orecchiette With Chickpeas And Zaatar

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: people

A perfectly cooked orecchiette pasta blended with savory garlic, lemon, chickpeas, spinach, and zaatar with a touch of curry. Trust me, out of this world.

Ingredients

3 tablespoons olive oil
½ onion, chopped
2 garlic cloves, 2 minced
2 tablespoons curry
1 teaspoon fresh thyme leaves
7 anchovies fillets
1 lemon, zested and half juiced
28 ounces chickpeas,
1 tablespoon brown sugar
1 cup chicken broth
2 ounces fresh spinach
½ pound orecchiette pasta,
½ cup parsley, chopped
1 ½ teaspoon zaatar,
salt
pepper

US - Metric

Instructions

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.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.