Moroccan Spaghetti Accidental Vegetarian Food

MOROCCAN SPAGHETTI - ACCIDENTAL VEGETARIAN

Moroccan Spaghetti - Accidental Vegetarian image

This is more delicious that imaginable for being so simple and meat free. Even a meat eater will love it. I took this recipe from "The Accidental Vegetarian" Cookbook.

Provided by SparkleKristy

Categories Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

10 ounces whole wheat spaghetti, dried
1/2 cup olive oil, I used less
1 onion, finely chopped
2 garlic cloves, roasted, finely chopped
8 roma tomatoes, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 pinch turmeric
1 cup almonds, toasted, silvered
2/3 cup chickpeas, canned, drained and rinsed
1 bunch of each cilantro, parsley and mint leaves, fresh, finely chopped, reserve some for garnish
salt & freshly ground black pepper

Steps:

Cook spaghetti in salted water until al dente.
Meanwhile, heat the oil in a pan and gently fry the onion and garlic until soft.
Add the tomatoes and spices and cook over medium heat for about 20 minutes until tomatoes break down.
Season the sauce, then add the almonds and chickpeas.
Fold the herbs into the sauce. then add the pasta to the pot with the sauce and toss.
Plate it up and add a garnish of fresh herbs.

MOROCCAN SPAGHETTI (VERY LOW FAT AND HEALTHY)

Moroccan Spaghetti (Very Low Fat and Healthy) image

We had this for our main meal tonight. I rather heavily adapted it from the UK tv chef, Simon Rimmer's book 'Accidental Vegetarian'. I knocked out most of the fat he had in it (though it was all good fat) and changed around some ingredients to make it more low GI friendly. On top of being tasty this is pretty healthy. It is vegetarian, vegan, low fat, nearly saturated fat free and great for those of us with insulin issues because it is full of slow burning carbs with a low glycemic load. You could of course use normal spaghetti rather than the whole wheat kind but I use that just because it has a ton of fibre in it.

Provided by Sarah_Jayne

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

11 ounces whole wheat spaghetti
1 red onion, chopped finely
3 garlic cloves, crushed
1 cup mushroom, sliced
28 ounces chopped tomatoes, from a can
2 teaspoons cinnamon
2 teaspoons ground cumin
1 teaspoon turmeric
1 pinch salt
1 pinch black pepper
10 ounces chickpeas, from a can, drained and rinsed
3/4 cup fresh parsley, roughly chopped
3/4 cup fresh cilantro, roughly chopped

Steps:

Put spaghetti in a large pot of boiling water and cook as long as the packet suggests. Mine takes 10 minutes.
Meanwhile, heat a non-stick pan and spray with low fat cooking spray.
Add the onions, garlic and mushrooms and sautee until they start to get soft which was about 5 minutes for me. If they start to stick just put in a splash of water. This is a good way to 'fry' things without fat.
Add the tomatoes, cinnamon, cumin, turmeric and salt and pepper and lightly simmer for about 8 minutes stirring frequently.
Stir in the chickpeas and heat just long enough to cook through, about 3 minutes.
Stir in the fresh herbs and just mix through until they start to wilt.
Add in cooked spaghetti and stir to make sure all of the pasta is coated in the sauce.
Serve.

Nutrition Facts : Calories 426.7, Fat 2.8, SaturatedFat 0.4, Sodium 279.2, Carbohydrate 89.6, Fiber 7.8, Sugar 7, Protein 18.5

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