Moroccan Spaghetti.

Serves 4

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients:

100ml of Olive Oil

1 Onion – Chopped Finely

2 garlic Cloves - Chopped

8 Tomatoes – Chopped Finely

100g Chick Peas – pre-soaked overnight and then boiled for 40 mins – drained and rinsed

Or use a tin

300g Spaghetti ( Try Wholemeal)

1 tsp Ground Cinnamon

1 tsp Ground Cumin

Pinch of turmeric

100g Flaked Almonds - Toasted

Pinch of Fine Sea Salt

Freshly Ground Black Pepper

Fresh Parsley – Fine Chopped

Fresh Coriander – Finely Chopped

Fresh Mint – Finely Chopped

Method.

Heat the Olive Oil in a frying pan

Add the onion & garlic gently fry until soft

Add the tomatoes, cinnamon, cumin & turmeric. Cook over a medium heat for about 20 minutes by now the tomatoes should have broken down.

Season the sauce with the salt & pepper

Add the chick peas & flaked almonds

Meanwhile – bring a large pan of salted water to the boil – Add the spaghetti and cook according to instructions – until the spaghetti is ‘al dente’

Drain the spaghetti & divide into 4 plates

Fold the parsley, coriander & mint into the tomato sauce pour over the spaghetti and serve immediately.