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“We’re going to do a chickpea orecchiette,” says Rach. “This is a plant-based insanely delicious meal!” It’s also healthy, vegetarian and high-protein, thanks to the chickpeas. The sauce is really interesting, too, she adds, because it’s creamy without any cream. She uses tahini instead, thinning it out with a little water and spicing it with harissa. The finished pasta is topped with lots of herbs, scallions, EVOO and za’atar. Yum!
Pro Tip from Rach: You can buy za’atar, but it’s really easy to make your own. My blend makes one cup and keeps a few months in a tight container in a cool place. In a small bowl, stir together ¼ cup sumac, ¼ cup toasted sesame seeds, 2 tablespoons dried oregano, 2 tablespoons dried thyme, 2 tablespoons ground cumin, 1 tablespoon ground coriander and 1 tablespoon Urfa chili.
Use it in her Chicken Shawarma and Tahini Caesar Salad, as well as on popcorn, in marinades and sprinkled onto pilafs and Greek yogurt drizzled with olive oil.
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