MOROCCAN SPAGHETTI
We make this a lot here – for ourselves and guests too. It’s vegan, very tasty, and extremely filling proper food. It will help you with your weight control, being plant-based, full of fibre, and high in the natural proteins within chickpeas. All the fresh herbs are packed full of minerals, trace elements, and antioxidants. And the aromas of cinnamon and cumin are amazing.
It’s quick, cheap, easy to make, and jam-packed with healthy fresh ingredients.
Save this recipe NOW and make it this week.
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Moroccan Spaghetti (A Simon Rimmer recipe)
Literally, the hardest part about this lovely tasty vegan recipe is chopping up the herbs!! Yes, it’s tough filling your kitchen with all those wonderful fresh aromas. (haha)
Ingredients
300g (10 ½ oz) dried spaghetti
100ml (3 ½ fl oz) olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 large can of tomatoes, chopped
1 tsp each ground cinnamon, ground cumin, and turmeric
100g (3 ½ oz) toasted flaked almonds
1 large can chickpeas, drained and rinsed
Bunch each or fresh parsley and coriander leaves, finely chopped
Handful fresh mint, finely chopped
Seasoning
- Method
- Cook the spaghetti until al dente
- Meanwhile, fry the onion and garlic in the oil until soft.
- Add the tomatoes, cinnamon, turmeric, and cumin. Cook the mixture on medium heat for about 10 mins.
- Season, then add almonds and chickpeas
- Fold the herbs in, drain the pasta, mix together and enjoy!
Good served with a watercress salad dressed with balsamic vinegar and lemon. As an alternative, it could be served with couscous. Delicious.