Moroccan Spaghetti

300g dried spaghetti
100ml olive oil
1 onion, finely chopped
2 garlic cloves, crushed
8 tomatoes, finely chopped
1 tsp ground cinnamon
1 tsp ground cumin
pinch of tumeric
100g toasted, flaked almonds
100g cooked chickpeas, drained and rinsed is tinned
bunch each of fresh parsley, corrianderleave and mint, chopped
salt and fresh ground black pepper

Cook the spaghetti in well salted boiling water until al dente
Meanwhile, heat the oil in a pan and gently fry the onion and garlic until soft
Add the tomatoes, cinnamon, cumin and tumeric and cook over a medium heat for about 20 mins until the tomatoes break down
Season the sauce and then add the almonds and chickpeas
Drain the pasta and divide between four plates
Fold the herbs into the sauce and mix with the pasta.



From The Accidental Vegetarian by Simon Rimmer