Gigli with Chickpeas and Za'atar

Page: www.theguardian.com/lifeandstyle/2013/dec/13/pasta-recipes-yotam-ottolenghi

| Course Type: Main Courses

(1 review)

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A half recipe was a good amount for two.

Easy to assemble. A bit dry as chickpea things can be (mine were from the freezer without sauce), but otherwise tasty.

Served with Tomatoes, Preserved Lemons, and Sweet Red Peppers which we ended up stirring into the pasta for the added juiciness.

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