Pasta with chickpeas and za'atar
5min
25min
30min
For how often we eat pasta, there are actually very few pasta dishes on Plantproef. While it is actually always delicious and almost never too complicated. Most pastas are on the table within half an hour. The only risk you run with pasta is that it quick becomes a bit the same.
For that, this recipe is a godsend. This is a vegan variation on a recipe from SIMPLE from Ottolenghi. It is much spicier than you are used to from pasta dishes, and almost has a Middle Eastern feel to it. Because of that spiciness, combined with the acidity of the lemon and some salty ingredients, this pasta doesn't need cheese. You can also leave the noble yeast in the cupboard - although I actually like it with it.
Tips
- You can make the sauce well in advance. Then do not add the spinach yet, but do that only when you reheat it
- For the picture, I used whole wheat spelt gigli. Another pasta also works, such as shell pasta
- Ottolenghi uses parsley in his recipe . I don't like parsley, and use cilantro instead. So feel free to substitute this for parsley if you like it better (or have it in the house)
ingredients
for 4 people
- 2 tbspolive oil
- 1small onion chopped
- 2 clovesgarlic pressed
- 2tspcumin seeds
- 1tspthyme
- 1 tbspsoy sauce
- 0.5lemon a thin layer of zest shaved off + squeezed out
- 2 tinkikkererwten uitgelekt
- 2tspmaple or agave syrup
- 400 mlbouillon
- 250 gpasta
- 100 gspinazie grof gehakt
- 15 gfresh coriander coarse chopped or parsley
- 2tspza'atar
- pepper and salt
Preparation
Heat the oil in a skillet or frying pan over medium-high heat. Add the onion, garlic, cumin, thyme, soy sauce and lemon zest along with a pinch of salt and black pepper. Fry about 3 minutes, until the onion begins to turn glassy
Add the chickpeas and agave syrup, and cook for another 8 minutes . Stir occasionally to prevent it from burning. Also add the bouillon and lemon juice, and simmer gently for at least 5 minutes . The sauce will thicken a bit during cook. Remove from heat and set aside
Meanwhile, cook the pasta until tender according to package directions
Stir the spinach and cilantro into the chickpeas and let it wilt. If necessary, put it back on the heat for a while. Sprinkle the za'atar over the pasta and season with pepper and salt
