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Orecchiette With Chickpeas And Zaatar

A simple, savory pasta dish featuring golden chickpeas, spinach, lemon and fragrant zaatar.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

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

Instructions

  • Heat the olive oil in a large skillet over medium-high heat until shimmering.
  • Add the chopped onion and sauté 3–4 minutes until softened, then stir in the minced garlic, curry, thyme, anchovy fillets, lemon zest, 1/2 teaspoon salt, and a pinch of black pepper; cook, stirring, until onion is tender and mixture is fragrant and slightly golden.
  • Reduce the heat to medium-low and add the chickpeas and brown sugar; cook, stirring occasionally, until the chickpeas begin to brown, about 8 minutes.
  • When the chickpeas start to dry, add the chicken broth and the juice of half the lemon; simmer and reduce for about 6 minutes, then remove from heat and set aside.
  • Meanwhile, bring a large pot of salted water to a boil and cook the orecchiette until al dente according to package instructions; drain and reserve.
  • Return the skillet to low heat if needed, add the spinach and chopped parsley to the chickpeas and toss until the spinach wilts.
  • Add the drained orecchiette to the skillet and toss thoroughly to coat the pasta with the chickpea mixture; adjust seasoning with salt and pepper to taste.
  • Serve into bowls, sprinkle each portion with zaatar, and drizzle a little extra olive oil if desired.

Equipment

  • Large Skillet
  • Large Pot
  • Wooden spoon or spatula
  • Knife
  • Cutting Board
  • Colander

Notes

  • Use canned chickpeas drained and rinsed if using canned.
  • Adjust curry and anchovy amounts to taste.
  • Reserve some pasta water if the sauce needs loosening.
  • Use fresh lemon zest for brighter flavor.