Ras El Hanout Pasta

Ras El Hanout Pasta combines the aromatic spices of Moroccan cuisine with hearty pasta for a vibrant and satisfying vegan dish. This fusion celebrates the warmth of spices alongside fresh vegetables, creating a delightful and nutritious meal.

Ingredients

• Pasta (penne or spaghetti) - 200 grams
• Olive oil - 2 tablespoons
• Onion, diced - 1 medium
• Garlic, minced - 3 cloves
• Bell pepper, diced - 1 medium
• Zucchini, diced - 1 medium
• Carrot, grated - 1 medium
• Ras El Hanout spice blend - 2 teaspoons
• Tomato paste - 2 tablespoons
• Vegetable broth - 250 ml
• Chickpeas, canned and rinsed - 1 cup
• Fresh parsley, chopped - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add diced bell pepper, zucchini, and grated carrot to the skillet. Sauté for 5-7 minutes until the vegetables are tender.
5. Sprinkle the Ras El Hanout spice blend over the vegetables and stir well to coat.
6. Mix in the tomato paste and vegetable broth, stirring until well combined. Bring to a simmer.
7. Add the rinsed chickpeas to the skillet and cook for another 5 minutes, allowing the flavors to meld.
8. Toss the cooked pasta into the skillet with the vegetable mixture. Stir gently to combine and heat through, about 2 minutes.
9. Season with salt and black pepper to taste. Remove from heat and stir in fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

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

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