Moroccan-Style Spaghetti Delight
Savor a bold Moroccan twist on classic spaghetti, infused with rich spices, vibrant veggies, and wholesome garbanzo beans.
Equipment
- Large pot
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 15 ml 1 tablespoon peanut oil
- 80 g ½ cup diced red onion
- 2 cloves garlic grated
- 1 zucchini quartered and chopped
- 1 red bell pepper diced
- 40 g ¼ cup raisins
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground ginger
- Pinch ground cinnamon
- 425 g 15 ounces tomato sauce
- 425 g 15 ounces cooked garbanzo beans, drained and rinsed
- 130 g 4 ounces whole wheat spaghetti, broken into thirds
- 235 ml 1 cup water
- ½ teaspoon fine sea salt or to taste
- Optional: Handful of roasted peanuts for garnish
Instructions
- Heat the peanut oil in a large pot over medium heat.
- Add the red onion, garlic, zucchini, bell pepper, and raisins.
- Cook for 4 minutes until softened.
- Stir in the ground cumin, paprika, ginger, and cinnamon.
- Cook for 1 minute until fragrant.
- Pour in the tomato sauce and add the garbanzo beans.
- Mix in the broken spaghetti and add water to cover the pasta.
- Sprinkle with salt.
- Stir well, cover, and let simmer over medium-high heat for 10 minutes.
- Stir occasionally and check the liquid level.
- Uncover and cook for another 5 minutes until the pasta is al dente and most of the liquid is absorbed.
- Add more water if necessary.
- Serve warm and garnish with roasted peanuts if desired.
Notes & Wine Advice
Wine Advice:
Pair with a medium-bodied red wine like a Moroccan Syrah or Grenache.
Pair with a medium-bodied red wine like a Moroccan Syrah or Grenache.
Nutrition values
Calories: 230 kcal | Carbohydrates: 40 g | Protein: 8 g | Fat: 5 g | Sugar: 9 g