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CRISPY CHICKPEA & LEMON ZA'ATAR SAFFRON PASTA

CRISPY CHICKPEA & LEMON ZA'ATAR SAFFRON PASTA

 

Beyond easy to rustle up, this sunshine yellow pasta dish champions two of our favourite pantry suppliers and is packed full of moreishly addictive crispy-roast chickpeas from BoldBean Co. then finished with major middle eastern flavour vibes thanks to a generous sprinkling of Carom za'atar from Spice & Green. 

INGREDIENTS YOU'LL NEED  

 50ml EVOO plus 3 Tbsp
1 small shallot, finely diced
4 cloves garlic, minced
Salt
Pepper
400g Chickpeas (250g drained, patted dry for roasting/ 150g to be added to sauce with their stock)
1/2 Lemon
Saffron (good pinch of)
3 Tbsp boiling water
15g fresh Parsley finely chopped
150ml Pasta Water
75g Lambs lettuce (or pea shots/ rocket/ baby spinach)
2-3 tsp Zaatar
200g Pasta (we've used saffron campanelle)
 

HOW TO MAKE IT

Step 1

Warm EVOO in a pan over a medium heat, add shallot, chilli and garlic. Allow to sizzle for 2 minutes, remove pan from heat. Add 1/2 tsp salt, generous grind of black pepper, 150g chickpeas and their stock, juice and zest of 1/2 a lemon.

Step 2

 Add boiling water to saffron, allow to bloom for 20 minutes.

Step 3

Toss 250g chickpeas (drained and patted dry) with 2 Tbsp EVOO. Roast in 220c oven shaking the baking tray occasionally until they are deeply golden and crisp. Be cautious when dealing with these as they can crackle and pop so don't get too close when shaking that tray! Season with salt, pepper and 1 tsp za'atar when they are done and you remove from the oven.

Step 4 

Cook pasta according to box instructions and your liking. Whilst it's cooking, return the sauce to the heat and add pasta water and saffron infusion. Allow to bubble for a minute before adding pasta, lambs lettuce and parsley. Just before serving, toss through the crispy chickpeas and finish by sprinkling the remaining za'atar over the dish.

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