Orecchiette With Chickpeas And Zaatar
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
683 kcal
-
Course
Main Course, Dinner
-
Cuisine
International
Orecchiette With Chickpeas And Zaatar
Description
Orecchiette With Chickpeas And Zaatar features a sautéed mix of onion, garlic, curry powder, thyme, and anchovy fillets, which build a fragrant, savory sauce base. The inclusion of lemon zest and juice provides brightness, while browned chickpeas add texture and depth of flavor through caramelization. The pasta is cooked al dente, then combined with the chickpea mixture, fresh spinach, and chopped parsley to meld flavors and textures.
The dish is finished by sprinkling zaatar, a Middle Eastern spice blend, on top along with a drizzle of olive oil, which enhances the herbal and citrus notes. The combination creates a layered flavor profile with subtle spice, herbal freshness, and a hearty texture from the chickpeas and orecchiette.
This pasta is suitable for a main course, offering a filling vegetarian option rich in plant-based protein. The lemon and zaatar lift the dish from a simple pasta to one with nuanced flavors.
Ingredients
- 3 tablespoons olive oil
- ½ onion chopped
- 2 garlic 2 minced, cloves
- 2 tablespoons curry powder
- 1 teaspoon thyme fresh leaves
- 7 anchovy fillet
- 1 lemon zested and half juiced
- 28 ounces chickpeas
- 1 tablespoon brown sugar
- 1 cup chicken broth
- 2 ounces spinach fresh
- ½ pound orecchiette pasta
- ½ cup parsley chopped
- 1 ½ teaspoon zaatar
- salt
- black pepper
Instructions
- In a large skillet heat olive oil over a hot heat. Sautee the onion for 3-4 minutes with the garlic, curry, thyme, anchovies, lemon zest, and ½ teaspoon salt and black pepper. Stir constantly until tender and golden.
- Lower the heat and add the chickpeas, and the brown sugar, and let cook until golden, about 8 minutes.
- When the chickpeas start to dry, wet with the chicken broth et the lemon juice. Cook and reduce for about 6 minutes. Remove from heat and set aside.
- Meanwhile, in a large pot of salted boiling water add the pasta and cook al dente. Drain and set aside.
- In the chickpea, skillet adds the spinach and parsley and mix well. The spinach should be welting. If that is not the case, turn on the heat to low and give it a couple of stirs. Add the orecchiette and mix well to coat all the pasta.
- Serve on four plates or bowls, sprinkle the zataar over it, and drizzle a little bit of olive oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 683 kcal
% Daily Value*
| Calories | 683kcal | 34% |
| Carbohydrates | 106g | 35% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 257mg | 11% |
| Potassium | 955mg | 20% |
| Fiber | 18g | 72% |
| Sugar | 15g | 30% |
| Vitamin A | 3235IU | 65% |
| Vitamin C | 37.9mg | 42% |
| Calcium | 178mg | 18% |
| Iron | 8.6mg | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
