Pasta with chickpeas and za'atar

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the olive oil into a large saute pan and place over high heat. Add the onion, garlic, cumin, thyme, anchovies, lemon peel, 1/2 tsp of salt, and a good grind of pepper. Fry for 3-4 minutes, stirring often, until soft and golden. Decrease the heat to medium high, then add the chickpeas and sugar and fry for 8 minutes, stirring occasionally, until the chickpeas begin to brown and crisp up. Add the chicken stock and lemon juice and simmer for 6 minutes, until the sauce has reduced slightly. Remove from the heat and set aside. You can make this in advance, if you like, and warm through before serving.

Step 2

Bring a large pot of salted water to a boil. Add the pasta and cook for 8 minutes, or according to the package instructions, until al dente. Drain and set aside.

Step 3

Stir the spinach and parsley into the chickpeas; the residual heat of the sauce should cook the spinach, but if it doesn't wilt, just warm the chickpeas gently on the stove. Transfer the pasta to the pan of chickpeas and stir to combine. Divide among 4 bowls and sprinkle the za'atar on top. Finish with a drizzle of oil, and serve.