Ingredients
- 25 g currants
- 1 red onion
- 200 g fennel bulb
- 1/2 lemon
- 100 g young spinach
- 200 g feta
- 250 g cocktail tomatoes
- 120 g drained chickpeas (canned)
- 50 ml olive oil
- 1/2 ts salt
- 1/2 ts ground cumin
- 1/2 ts chili flakes
- 1 pinch cinnamon
- 250 g any pasta (e.g., fusilli)
- 1 bunch dill
Preparation
1. Preheat oven to 200 °C (top and bottom heat).
2. Pour a little boiling water over top the currants in a bowl and soak.
3. Peel and cut the onion into fine wedges; clean the fennel and also cut into fine wedges. Peel the lemon and cut the pulp into fine slices.
4. Clean the spinach, spread it on one half of the bottom of the small baking dish. Place feta in the middle of the small baking dish. Distribute the onion and fennel wedges, cocktail tomatoes, chickpeas and lemon slices around the feta.
5. Mix the olive oil and all spices up to and including the cinnamon, spread over top the ingredients in the small baking dish. Bake in the middle of the oven for approx. 30 minutes.
6. Cook the pasta following the instructions on the package.
7. Finely chop the dill, add to the small baking dish with the currants and the hot pasta, mix well.
This recipe has been tested and approved by AMC.
Reviews