Moroccan spelt spaghetti
By: Simon Rimmer From: Great Food Live
- Prep time:
- 15 mins
- Cook time:
- 20 mins
- Serves:
- 4
Fragrant spices and fresh herbs add a Moroccan flavour to Simon Rimmer's tasty vegetarian pasta dish
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Ingredients
- 100ml Olive oil
- 1 Onions, finely chopped
- 2 cloves Garlic, crushed
- 8 Tomatoes, finely chopped
- 1 tsp ground Cinnamon
- 1 pinch Turmeric
- 100 g toasted flaked Almonds
- 100g tinned Chickpeas, drained and rinsed
- 1 pinch sea salt and freshly ground black pepper
- 300 g spelt spaghetti
- 1 bunch Parsley, leaves finely chopped
- 1 bunch Coriander, leaves finely chopped
- 1 handful mint leaves, freshly chopped
Method
1. Heat the olive oil in a frying pan. Add the onion and garlic and gently fry until soft.2. Add the tomatoes, cinnamon, cumin and turmeric and cook over a medium heat for about 20 minutes. The tomatoes should break down and become mushy. Season the sauce with salt and pepper and add the flaked almonds and chick peas.
3. Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook - according to packet instructions - until al dente.
4. Drain the spaghetti and divide between four plates. Fold the parsley, coriander and mint into the tomato sauce and mix with the spaghetti. Serve at once.
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