Moroccan Spiced Pasta

Moroccan Spiced Pasta is a vibrant and aromatic dish that combines the warmth of Moroccan spices with the comfort of pasta. This vegan delight is not only satisfying but also packed with nutrients, making it a perfect meal for any occasion.

Ingredients

• Pasta (spaghetti or penne) - 150 grams
• Olive oil - 2 tablespoons
• Red onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Canned chickpeas - 1 cup, drained and rinsed
• Canned diced tomatoes - 400 grams
• Vegetable broth - 250 ml
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
3. Add the diced carrot, red bell pepper, and zucchini to the pan. Cook for about 5-7 minutes until the vegetables are tender.
4. Stir in the ground cumin, ground coriander, ground cinnamon, paprika, turmeric, salt, and black pepper. Cook for an additional 2 minutes to toast the spices.
5. Add the canned chickpeas, diced tomatoes, and vegetable broth. Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld.
6. Add the cooked pasta to the pan, tossing well to combine. Cook for an additional 2-3 minutes to heat through.
7. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• Packed with vitamins and minerals from various vegetables.

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