Rigatoni with Chickpea, Spinach, Lemon and Zaatar
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 |
COOKING TIME |
| 25 Mins |
DIFFICULTY
| INGREDIENTS | 2p | 4p |
| Rigatoni | 150 gr | 300 gr |
| Chickpeas | 400 gr | 800 gr |
| Onion | 1/2 | 1 |
| Garlic | 2 | 4 |
| Spice mix (thyme, cumin) | 2 tsp | 1.5 tbsp |
| Lemon | 1/2 | 1 |
| Capers | 1 tbsp | 2 tbsp |
| Spinach | 2 handfuls | 4 handfuls |
| Zaatar | ½ tbsp | 1 tbsp |
| Stock cube | 1 | 2 |
| *Sugar | 1 tsp | 2 tsp |
| *Olive Oil | 4 tbsp | 8 tbsp |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
Nutrition per Serve |
|
| Energy | 475Kj |
| Protein | 6.4g |
| Fat, Total | 1.6g |
| – Saturated | 0.3g |
| Carbohydrates | 15.6g |
| – Sugars | 6.6g |
| Sodium | 439g |
| Allergens | Wheat, Sesame |
TOOLS: Fry pan, saucepan, spatula/wooden spoon, strainer
METHOD
1
COOK
Bring water to the boil in a large saucepan ● add a pinch of salt and place the rigatoni in the boiling water ● cook rigatoni al dente (8-9 minutes) ● when cooked drain the pasta and drizzle with some olive oil
2
PREP
Finely dice onion and mince garlic ● finely shave the yellow skin of ½(1) the lemon (setting aside pieces of peel) ● rinse chickpeas
3
COOK 1
Place a large fry pan on medium heat with 4(8) tbsp of oil ● add onion, garlic, lemon peel and spice mix and season with S&P ● cook for 3 minutes, stirring regularly ● add chickpeas & sugar and cook until brown and crispy (around 8 more minutes)
4
COOK 2
Add 1(1.5) cup of water, ½(1) the juice of a lemon and the stock cube to the fry pan ● bring to the boil then simmer for 5 minutes until the sauce is slightly reduced ● remove from heat ● add cappers and rigatoni ● finally mix the spinach, the heat of the dish will wilt the spinach
5
FINISH & SERVE
Place the mixture in large bowls ● garnish with Zaatar and drizzle with oil
Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.