Gigli with chick­peas and za’atar

Irish Daily Mail - YOU - - FOODLESSISMOREISH -

Gigli means ‘lilies’ in Ital­ian, and their flo­ral wavy edges are a great ve­hi­cle for the chick­peas and an­chovies in the sauce. Orec­chi­ette (ears) or conchiglie (shells) are also good for scoop­ing and work re­ally well here, too.

SERVES 4 45ml olive oil, plus ex­tra to serve

½ onion, peeled and finely chopped (100g prepped weight) 2 gar­lic cloves, peeled and crushed 2 tsp ground cumin 10g thyme leaves, finely chopped 25g an­chovy fil­lets in oil, drained and finely chopped (about 7) 1 le­mon: finely shave the skin of

½, then juice to get 2 tbsp 2 x 400g tins of cooked chick­peas, drained (480g drained weight) 1 tsp soft brown su­gar 400ml chicken stock 200g gigli pasta (or conchiglie or orec­chi­ette) 50g baby spinach leaves 15g flat-leaf pars­ley, roughly chopped 1½ tsp za’atar sea­son­ing salt and black pep­per

1 Put the olive oil into a large sauté pan and place on a high heat. Add the onion, gar­lic, cumin, thyme, an­chovies, le­mon skin, ½ tea­spoon of salt and a good grind of pep­per. Fry for 3-4 min­utes, stir­ring of­ten, un­til soft and golden. Re­duce 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. 2 Bring a large pan of salted wa­ter to the boil. Add the pasta and cook for 8 min­utes, or ac­cord­ing to the packet in­struc­tions, un­til al dente. Drain and set aside. 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 four bowls and sprin­kle the za’atar on top. Fin­ish with a driz­zle of oil and serve.

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