Ottolenghi One-Pan Aubergine Pasta with Black Chickpeas, Ricotta & Za’atar Crumbs

Ingredients

Olive oil 

1 x 400g tin black chickpeas, drained 

1 jar Ottolenghi roasted aubergine tomato sauce

350ml vegetable stock

250g radiatori - waitrose one 

Salt and black pepper

150g ricotta

30g parmesan, finely grated

For the zata’ar crumb: 

3 tbsp dried breadcrumbs

1 tbsp za’atar

2 tbsp olive oil 

Zest of 1 lemon

To serve:

Fresh parsley, leaves picked  

Method

1. Heat the oven to 200°C (180°C fan).
2. Place a large ovenproof pan with a lid over a medium heat. Add the black chickpeas with the olive oil and cook for a couple of minutes to warm through.
3. Pour in the aubergine tomato sauce along with the water or stock, then add the pasta. Stir well to combine and bring to a gentle simmer. Cover with a lid and transfer to the oven for 15 minutes, or until the pasta is tender and the sauce has thickened.
4. Meanwhile, mix the breadcrumbs with the za’atar, lemon zest, olive oil and a pinch of salt.
5. Remove the pan from the oven and preheat the grill to medium-high. Dot the ricotta over the pasta, scatter with parmesan and the za’atar breadcrumbs, then place under the grill for 5–6 minutes until golden, crisp and bubbling.
6. Finish with fresh parsley and a final drizzle of olive oil before serving.