Method1. Put the olive oil into a large saute pan and place on a high heat. Add the onion, garlic, cumin, thyme, capers, 1/2 tsp 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 chickpeas and sugar, and fry for 8 minutes. Stir occasionally until the chickpeas begin to brown and crisp up. Add the chicken stock and lemon juice, and simmer for 6 minutes until the sauce has reduced slightly. Remove from the heat and set aside. You can make this in advance, if you like. Warm through before serving.
2. Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions, until al dente. Drain and set aside.
3. Stir the spinach and parsley into the chickpeas. Transfer pasta to the chickpeas and stir to combine. Divide among four bowls and sprinkle the za’atar on top. Finish with a drizzle of oil, and serve.
● 45ml olive oil, plus extra to serve
● 1/2 onion, finely chopped
● 2 garlic cloves, crushed
● 2 tsp ground cumin
● 10g thyme leaves, finely chopped
● 2 tbsp Opies Capers
● 2 x 400g cans cooked chickpeas, drained
● 1 tsp soft brown sugar
● 400ml vegetable stock
● 200g pasta, we used macoroni
● 50g baby spinach leaves
● 15g parsley, roughly chopped
● 1 1/2 tsp za’atar