Gigli with chickpeas and za’atar

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Preparation info

  • Serves

    four

    • Difficulty

      Easy

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.

Ingredients

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

Method

  • 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