More ▾
Za'atar Spiced Pasta with Chickpeas and Spinach
By A Saucy Kitchen, Sarah Nevins · asaucykitchen.com
| 2 tablespoons / 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) | ||||||
| 1 tablespoon / 15 ml extra virgin olive oil | ||||||
| 1 can (15 oz / 400 g) chickpeas, drained and rinsed | ||||||
| 1 teaspoon lemon zest | ||||||
| 1 teaspoon sugar | ||||||
| 1 3/4 cup / 420 ml vegetable stock | ||||||
| 2 tablespoons / 30 ml fresh lemon juice | ||||||
| 10 oz / 280 g dried gluten free casarecce or pasta of choice | Cook pasta al dente, drain | |||||
| 2 cups / 60 g spinach | ||||||
| 1/2 cup / 15 g fresh parsley, chopped | ||||||
| 2 teaspoons za'atar spice | ||||||
| Black pepper to taste |
Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free