1. In a large skillet heat olive oil over hot heat. Sautee the onion for 3-4 minute with the garlic, curry, thyme, anchovies, lemon zest, ½ teaspoon salt black pepper. Stir constantly until tender and golden. Lower the heat and add the chickpeas, brown sugar and let cook until golden, about 8 minutes.
When the chickpeas start to turn dry, wet with the chicken broth et the lemon juice. Cook and reduce for about 6 minutes. Remove from heat and set aside.
2. Meanwhile in a large pot of salted boiling water add the pasta and cook al dente. Drain and set aside.
3. In the chickpea’s skillet add the spinach and parsley and mix well. The spinach should be welting. If that is not the case, turn on the heat to low and give it a couple of stirs. Add the orecchiette and mix well to coat all the pasta.
4. Serve on four plates or bowls, sprinkle the zataat over it and drizzle a little bit of olive oil.
This recipe uses besan flour or chickpea flour (garbanzo to our American friends) as its base combined with ground almonds, the resultant biscuit is deliciously crunchy with a slight nutty flavour, you can add spice or flavourings to your delicious biscuit
Drain and toss with the sauce. Stir in the tomatoes and salt. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic, cumin, andcorianderand cook until fragrant, 2 minutes longer. Add the water, bring to a simmer, cover, and steam for 3 minutes. Reduce the heat and simmer, covered, for 10 minutes. Add the peas and cilantro and cook until the cauliflower is tender and the peas are hot, about 2 minutes longer. In a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes
Serve in pasta bowls with additional grated cheese on the side, if desired. When the water boils, add the pasta and bring back to a boil, when the water is boiling, add broccoli and cook according to pasta instructions for al dente
Drain the chickpeasand add them to the skillet along with the frozen spinach (no need to thaw). With its herby flavor and bright pops of lemon and feta, it definitely has enough going on to stand on its own