Continuing the North African theme from yesterday, I found this recipe while digging around one of my recipe books. It combines Moroccan spices with the Italian pasta and sauce dish. It’s lovely!
Ingredients
- 300g dried spaghetti
- 100ml olive oil
- 1 onion, peeled, finely chopped
- 2 garlic cloves, peeled, crushed
- 8 tomatoes, finely chopped
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- pinch ground turmeric
- salt and freshly ground black pepper
- 100g flaked almonds, toasted
- 100g tinned chickpeas, drained
- bunch fresh parsley, finely chopped
- bunch fresh coriander, finely chopped
- handful mint leaves
Instructions
- Cook the spaghetti in a pan of boiling salted water and drain.
- While that’s going on, heat the oil in a saucepan and fry the onion and garlic until softened.
- Add the tomatoes, cinnamon, cumin and turmeric and cook over a medium heat for 20-25 minutes, or until the sauce has thickened nicely.
- Season, to taste, with salt and black pepper, then stir in the almonds and chickpeas.
- Stir the pasta and herbs into the sauce until well combined.
- Divide the pasta among 4 serving bowls and serve.
Cooking time (duration): 25
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: African
My rating: 5 stars: ★★★★★ 1 review(s)
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