Moroccan Spaghetti
This Moroccan-inspired spaghetti combines aromatic spices with whole wheat pasta for a unique twist on a classic. Serve with roasted peanuts for an extra crunch!
Equipment
- Large pot, Knife, Grater, Spoon, Measuring cups, and spoons
Ingrediënten
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 2 cloves garlic grated
- 2 teaspoons paprika
- 1 teaspoon ground ginger
- ½ teaspoon fine sea salt to taste
- 1 red bell pepper diced
- 1 cup 235 ml water
- 1 zucchini quartered and chopped
- 1 tablespoon 15 ml peanut oil
- 1 can 15 ounces, or 425 g cooked garbanzo beans, drained and rinsed
- 1 can 15 ounces, or 425 g tomato sauce
- ¼ cup 40 g raisins
- Handful roasted peanuts for garnish (optional)
- 4 ounces 130 g whole wheat spaghetti, broken into 3 pieces
- ½ cup 80 g diced red onion
Instructies
- 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 / Tips / Wine Advice:
Serving Tip:
For added depth, top with fresh cilantro or a drizzle of olive oil. Pair with a light salad on the side.
Wine Advice:
A light red wine, like a Pinot Noir or a fruity rosé, complements the savory and slightly sweet flavors of this dish.
Nutritional Information
Calories: 370 kcal | Carbohydrates: 60 g | Protein: 12 g | Fat: 8 g | Fiber: 8 g | Sugar: 10 g | Salt: 0.6 g
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