Moroccan Spaghetti - Accidental Vegetarian |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is more delicious that imaginable for being so simple and meat free. Even a meat eater will love it. I took this recipe from The Accidental Vegetarian Cookbook. Ingredients:
10 ounces whole wheat spaghetti, dried |
1/2 cup olive oil, i used less |
1 onion, finely chopped |
2 garlic cloves, roasted, finely chopped |
8 roma tomatoes, finely chopped |
1 teaspoon ground cinnamon |
1 teaspoon ground cumin |
1 pinch turmeric |
1 cup almonds, toasted, silvered |
2/3 cup chickpeas, canned, drained and rinsed |
1 bunch of each cilantro, parsley and mint leaves, fresh, finely chopped, reserve some for garnish |
salt & freshly ground black pepper |
Directions:
1. Cook spaghetti in salted water until al dente.
2. Meanwhile, heat the oil in a pan and gently fry the onion and garlic until soft.
3. Add the tomatoes and spices and cook over medium heat for about 20 minutes until tomatoes break down.
4. Season the sauce, then add the almonds and chickpeas.
5. Fold the herbs into the sauce. then add the pasta to the pot with the sauce and toss.
6. Plate it up and add a garnish of fresh herbs.
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