Name: Gigli with chickpeas and za'atar
Ingredients: 45ml olive oil, plus extra to serve; ½ onion, finely chopped (100g); 2 garlic cloves, 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 cooked chickpeas, drained (480g); 1 tsp soft brown sugar; 400ml chicken stock; 200g gigli pasta (or conchiglie or orecchiette); 50g baby spinach leaves; 15g parsley, roughly chopped; 1½ tsp za&#39;atar; salt and black pepper

Main Midweek

Serves 4

Featured in

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.

Ingredients

45ml	olive oil, plus extra to serve
½	onion, finely chopped (100g)
2	garlic cloves, 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	cooked chickpeas, drained (480g)
1 tsp	soft brown sugar
400ml	chicken stock
200g	gigli pasta (or conchiglie or orecchiette)
50g	baby spinach leaves
15g	parsley, roughly chopped
1½ tsp	za'atar
	salt and black pepper

Method

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.
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.
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 between four bowls and sprinkle the za'atar on top. Finish with a drizzle of oil, and serve.