Tired of the same old spaghetti? Get ready for a delicious adventure! This Moroccan Spaghetti is a unique twist on a classic, combining earthy spices with whole wheat pasta for a dish that's rich, aromatic, and absolutely unforgettable. It’s a guaranteed crowd-pleaser that proves comfort food can be both familiar and exciting. Don't forget the roasted peanuts for an extra, glorious crunch!
Moroccan Spaghetti
Tired of the same old spaghetti? Get ready for a delicious adventure! This Moroccan Spaghetti is a unique twist on a classic, combining earthy spices with whole wheat pasta for a dish that's rich, aromatic, and absolutely unforgettable. It’s a guaranteed crowd-pleaser that proves comfort food can be both familiar and exciting. Don't forget the roasted peanuts for an extra, glorious crunch!
Equipment
- Large pot
- Knife
- grater
- spoon
- Measuring cups and spoons
Ingredients
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 2 cloves garlic grated
- 2 tsp paprika
- 1 tsp ground ginger
- ½ tsp fine sea salt to taste
- 1 red bell pepper diced
- 235 ml water
- 1 zucchini quartered and chopped
- 15 ml peanut oil
- 425 g cooked garbanzo beans drained and rinsed
- 425 g tomato sauce
- 40 g raisins
- Handful roasted peanuts for garnish (optional)
- 130 g whole wheat spaghetti broken into 3 pieces
- 80 g diced red onion
Instructions
- In a large pot, heat the peanut oil over medium heat.
- Add the onion, garlic, zucchini, bell pepper, and raisins.
- Cook for 4 minutes.
- Add the cumin, paprika, ginger, and cinnamon, stirring for 1 minute until fragrant.
- Pour in the tomato sauce and beans, then stir in the broken spaghetti.
- Add enough water to cover the pasta.
- Sprinkle with salt.
- Stir well, cover, and simmer over medium-high heat for 10 minutes, stirring occasionally to ensure the pasta doesn’t stick and there’s enough liquid.
- Remove the lid and cook for another 5 minutes until the pasta is al dente and the liquid is absorbed.
- Add more water or broth if needed.
- Serve with a garnish of roasted peanuts, if desired.
Notes & Wine Advice
Serving Tip:
For added depth, top your bowl with fresh cilantro or a drizzle of olive oil. This dish also pairs wonderfully with a light side salad to balance the flavors.
Wine Advice:
The aromatic and savory-sweet flavors of this dish need a wine that’s equally interesting. A light red wine, like a Pinot Noir from Oregon, with its earthy and fruity notes, would be a fantastic companion. For something different, a fruity Rosé from France would also work beautifully, its crispness and subtle berry flavors cutting through the richness of the spices. Either way, you’re in for a treat!
Nutrition values
Calories: 370 kcal | Carbohydrates: 60 g | Protein: 12 g | Fat: 8 g | Sugar: 10 g