Pasta Rfissa

Pasta Rfissa is a traditional Moroccan dish that combines tender pasta with a rich, aromatic sauce made from spices and vegetables, offering a delightful taste of Moroccan cuisine. This dairy-free version highlights the natural flavors of the ingredients, making it both comforting and satisfying.

Ingredients

• Pasta (preferably Moroccan-style) - 150 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Bell pepper - 1 medium, diced
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chickpeas (cooked or canned) - 100 grams
• Vegetable broth - 300 ml
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the diced carrot, zucchini, and bell pepper to the pot. Cook for 5-7 minutes until the vegetables are slightly softened.
4. Sprinkle in the cumin, coriander, paprika, salt, and black pepper. Stir to coat the vegetables in the spices and cook for another 2 minutes.
5. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and add the pasta and chickpeas. Cover and simmer for 10-12 minutes, or until the pasta is cooked al dente.
6. Once cooked, remove from heat and stir in the chopped parsley and lemon juice. Adjust seasoning if necessary.
7. Serve warm, garnished with additional parsley if desired.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from vegetables and chickpeas, promoting digestive health.
• Packed with vitamins and minerals from a variety of vegetables.

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