Moroccan Spaghetti - Accidental Vegetarian

• 10 ounces whole wheat spaghetti, dried
• 1/2 cup olive oil, I used less
• 1 onion, finely chopped
• 2 garlic cloves, roasted, finely chopped
• 8 roma tomatoes, finely chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 pinch turmeric
• 1 cup almonds, toasted, silvered
• 2/3 cup chickpeas, canned, drained and rinsed
• 1 bunch of each cilantro, parsley and mint leaves, fresh, finely chopped, reserve some for garnish
• salt & freshly ground black pepper

1. Cook spaghetti in salted water until al dente.
2. Meanwhile, heat the oil in a pan and gently fry the onion and garlic until soft.
3. Add the tomatoes and spices and cook over medium heat for about 20 minutes until tomatoes break down.
4. Season the sauce, then add the almonds and chickpeas.
5. Fold the herbs into the sauce. then add the pasta to the pot with the sauce and toss.
6. Plate it up and add a garnish of fresh herbs.

whole wheat spaghetti, olive oil, onion, garlic, roma tomatoes, ground cinnamon, ground cumin, turmeric, almonds, chickpeas, cilantro, salt

Taken from www.food.com/recipe/moroccan-spaghetti-accidental-vegetarian-495893 (may not work)