Za'atari Pasta

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Za’atar flavoured chickpeas with Fairtrade pasta.

Herby chickpea sauce with fusilli and a za’atar garnish. This is a Fairtrade version of a Yottam Ottolenghi recipe published in the Guardian on 14th December, 2013.

This is an Israeli meal. Quantities are for 4.

This recipe contains the following types of ingredient: fish and seafood; plants and fungi.

Ingredients

320 g
FAIRTRADE fusilli pasta
2
medium onions (about 250 g)
30 ml
Zaytoun FAIRTRADE olive oil
10 g
ground cumin
2 fat cloves
garlic
1
FAIRTRADE lemon
10 g
fresh rosemary
30 g
fresh oregano
15 g
fresh green sage
2x400g cans
chickpeas
20 g
canned anchovies
5 g
salt
pinch
fresh ground black pepper
20 g
fresh parsley
20 g
fresh mint
15 g
Zaytoun Fair Trade za'atar herb mixture

Method

Preparation

Skin the onions and chop for frying.

Skin the garlic.

Zest and juice the lemon, discard only the pith and seeds.

Pick, wash and chop the rosemary, oregano and sage.

Finely chop the anchovies.

Pick, wash and chop the parsley and mint.

Cooking

Gently fry the onions, with the ground cumin, in 25 ml olive oil until well browned (10 minutes).

Cook the pasta in boiling water until al dente (about 10 minutes). When ready, drain, add a good glug of oil, and swizzle the cooked pasta to prevent sticking. Keep warm.

Add the lemon zest to the onions. Crush and add the garlic, add the rosemary, thyme and sage. Stir, and fry for a minute or so to infuse the flavours.

Add the chickpeas with juices, anchovies, stock, lemon juice, salt and pepper.

Heat through until boiling, and then simmer for 5 minutes.

Assembly

Divide the pasta amongst the plates.

Fold the chopped parsley and mint into the sauce, and spoon the sauce over the pasta.

Sprinkle on the za’atar.

Serve

Serve immediately.

Variation

To serve three: Use 240 g pasta, and replace one can of chickpeas with 120 g defrosted garden peas.