Moroccan Spaghetti (Very Low Fat and Healthy)
- Reviews 13
Ready In: 20 mins
Serves: 4
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
Directions
- 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.
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