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Gigli with chickpeas and za'atar

Tender gigli pasta with chickpeas in a lemony, herby sauce
Warm, golden bites with a hint of za’atar and salty depth
Bright, comforting and ready to bring big flavor to your table

dinner ⏱ 20 min 650 kcal / portion 95.0 g carbs / portion (estimated) fishgluten 🔗 Original source

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Gigli with chickpeas and za'atar
v2 · rb0e705f985 20260727Z1751 olive oil to taste 1 piece lemon 400 ml chicken stock 200 g pasta 1½ tsp za'atar 🍳 ⏱ 3-4 min fry onion, garlic, cumin, thyme, anchovies, lemon skin, salt and pepper in olive oil until soft and golden 🍳 ⏱ 8 min fry chickpeas and brown sugar until chickpeas begin to brown and crisp 🍳 ⏱ 6 min simmer chicken stock and lemon juice until sauce reduces slightly 🌀 stir spinach and parsley into chickpeas to wilt 🍳 ⏱ 8 min boil salted water and cook gigli pasta until al dente 🔪 drain pasta and stir pasta into chickpeas to combine divide into four bowls 🍽 sprinkle za'atar on top 🍽 drizzle extra oil and serve Gigli with Chickpeas 🎉 45 ml olive oil 50 g onion 2 pieces garlic 2 tsp cumin 10 g thyme 7 pieces anchovy salt to taste black pepper to taste 800 g chickpea 1 tsp brown sugar 50 g spinach 15 g parsley skin · 0.5 pieces chickpea, brown sugar chicken stock juice · 0.5 pieces lemon spinach, parsley za'atar olive oil
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Preparation steps

  1. fry onion, garlic, cumin, thyme, anchovies, lemon skin, salt and pepper in olive oil for 3-4 min until soft and golden
  2. fry chickpeas and brown sugar for 8 min until chickpeas begin to brown and crisp
  3. simmer chicken stock and lemon juice for 6 min until sauce reduces slightly
  4. stir spinach and parsley into chickpeas to wilt
  5. boil salted water and cook gigli pasta for 8 min until al dente
  6. drain pasta and stir pasta into chickpeas to combine
  7. divide into four bowls
  8. sprinkle za'atar on top
  9. drizzle extra oil and serve

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