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Rigatoni with chickpea, Spinach, lemon and Zaatar (GFO)

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 100 Grams

  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.