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.