Gigli With Chickpeas and Za'atar (Simple)

Ingredients

• 45ml olive oil, plus extra to serve
• ½ onion, finely chopped (100g)
• 2 garlic cloves, crushed
• 2 tsp ground cumin
• 10g thyme leaves, finely chopped
• 25g anchovy fillets in oil, drained and finely chopped (about 7)
• 1 lemon: finely shave the skin of ½, then juice to get 2 tbsp
• 2 x 400g tins of cooked chickpeas, drained (480g)
• 1 tsp soft brown sugar
• 400ml chicken stock
• 200g gigli pasta (or conchiglie or orecchiette)
• 50g baby spinach leaves
• 15g parsley, roughly chopped
• 1½ tsp za'atar
• salt and black pepper