Mafalda corta with chickpeas and za’atar


Bunminola Bakes

It’s been a while since I’ve opened my Ottolenghi recipe book, Simple. This week I felt it was time to cook something different from the usual curries I’ve been making of late. I thought it might be nice to revisit a previous chickpea and pasta recipe, which I recall was very tasty.

This time round it felt, simpler to assemble. It was rather soothing to be peeling, chopping and grating in the Saturday morning sunshine.

The smells generated while the chickpea mixture was on the cooker were also quite nice too. Calming, fragrant and not overpowering at all.

The original recipe uses gigli pasta. In the recipe notes we are told

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.


View original post 491 more words

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s