Za'atar Spiced Pasta with Chickpeas and Spinach
| 30 ml extra virgin olive oil | Sauté onion until softened, 5–7 min | Add garlic, cumin, thyme & miso, stir 1 min | Add oil, chickpeas, lemon zest & sugar, fry 5–8 min | Add stock & lemon juice, simmer 8–10 min | Stir in pasta, spinach, parsley & za'atar | Season with salt & pepper to taste |
| 1 medium onion, diced | ||||||
| Salt to taste | ||||||
| 2 cloves garlic, minced | ||||||
| 2 teaspoons ground cumin | ||||||
| 1 teaspoon dried thyme | ||||||
| 1 tablespoon miso paste, ensure gluten free if needed (optional) | ||||||
| 15 ml extra virgin olive oil | ||||||
| 1 can (400 g) chickpeas, drained and rinsed | ||||||
| 1 teaspoon lemon zest | ||||||
| 1 teaspoon sugar | ||||||
| 420 ml vegetable stock | ||||||
| 30 ml fresh lemon juice | ||||||
| 280 g dried gluten free casarecce or pasta of choice | Cook pasta al dente, drain | |||||
| 60 g spinach | ||||||
| 15 g fresh parsley, chopped | ||||||
| 2 teaspoons za'atar spice | ||||||
| Black pepper to taste |
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