Gigli with chickpeas and za’atar


Preparation info

  • Serves


    • Difficulty


Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

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.


  • 45 ml olive oil, plus extra to serve
  • ½ onion, finely chopped (100 g)


  • Put the olive oil into a large sauté pan and place on a high heat. Add the onion, garlic, cumin, thyme, anchovies, lemon skin, ½ teaspoon of salt and a good grind of pepper. Fry for 3–4 minutes, stirring often, until soft and golden. Reduce the heat to medium high, then add the c