Recipe & photography by Izzie Cox.
Serves 4-6
Ingredients
1 x 570g jar of chickpeas, drained
3 tbsp extra virgin olive oil
1 tsp smoked paprika
1 tsp ground coriander
6 spring onions, finely sliced
2 garlic cloves, peeled and finely chopped
½ tsp chilli flakes
300g baby spinach
450g Northern Pasta Co radiatori
50g pine nuts
1 tbsp zaatar
200g feta, crumbled
15g dill, finely chopped
15g flat leaf parsley, finely chopped
Zest and juice of 1 lemon
Salt and freshly ground black pepper
Method
Preheat the oven to 180C/160C Fan. Line a baking tray with baking paper, add the chickpeas, 1 tablespoon of the extra virgin olive oil, paprika, ground coriander and salt and pepper. Toss together and place in the oven for 15 minutes.
Heat a large frying pan on a medium high heat and add the remaining olive oil. Add the spring onions and cook for 3-4 minutes until soft and fragrant. Add the garlic and chilli flakes and cook for a further minute.
Gradually add the spinach to the pan in large handfuls and cook until wilted. Once all of the spinach is wilted turn off the heat.
Meanwhile, put a large pan of salted water on to boil. Add the radiatori and cook until al dente. Drain, reserving a mugful of pasta cooking water.
Add the pine nuts and zaatar to the chickpea tray and toss together. Return to the oven for a further 5 minutes.
Return the spinach pan to a low heat and add the feta, dill, parsley, lemon zest and juice and plenty of salt and pepper. Toss through the pasta, adding enough pasta cooking water to bring everything together.
Serve the pasta into bowls and top each with a couple of spoons of the chickpea pine nut mixture.
