Moroccan Spaghetti (Very Low Fat And Healthy)

• 11 ounces whole wheat spaghetti
• 1 red onion, chopped finely
• 3 garlic cloves, crushed
• 1 cup mushroom, sliced
• 28 ounces chopped tomatoes, from a can
• 2 teaspoons cinnamon
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 pinch salt
• 1 pinch black pepper
• 10 ounces chickpeas, from a can, drained and rinsed
• 3/4 cup fresh parsley, roughly chopped
• 3/4 cup fresh cilantro, roughly chopped

1. Put spaghetti in a large pot of boiling water and cook as long as the packet suggests. Mine takes 10 minutes.
2. Meanwhile, heat a non-stick pan and spray with low fat cooking spray.
3. Add the onions, garlic and mushrooms and sautee until they start to get soft which was about 5 minutes for me. If they start to stick just put in a splash of water. This is a good way to 'fry' things without fat.
4. Add the tomatoes, cinnamon, cumin, turmeric and salt and pepper and lightly simmer for about 8 minutes stirring frequently.
5. Stir in the chickpeas and heat just long enough to cook through, about 3 minutes.
6. Stir in the fresh herbs and just mix through until they start to wilt.
7. Add in cooked spaghetti and stir to make sure all of the pasta is coated in the sauce.
8. Serve.

whole wheat spaghetti, red onion, garlic, mushroom, tomatoes, cinnamon, ground cumin, turmeric, salt, black pepper, chickpeas, fresh parsley, fresh cilantro

Taken from www.food.com/recipe/moroccan-spaghetti-very-low-fat-and-healthy-301361 (may not work)