Vegan Moroccan Spaghetti With Chickpeas And Almonds Recipe

About this recipe

A hearty and flavorful vegan dinner featuring whole wheat spaghetti tossed in a spiced tomato sauce with chickpeas, almonds, and fresh cilantro. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 2 ltr Figaro Extra Light Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 400 g Pastazara Finely Chopped Tomatoes
• 1 kg Basic Kabuli Chana (Small Size)
• 500 g Nutraj Chilean Walnuts /Akhrot Inshell
• 1 pack (500 g) Yu Whole Wheat Spaghetti Pasta
• - Pasta - Spaghetti
• 45 g On1Y Cinnamon Powder
• 100 g Jk Jeera Powder / Cumin Powder
• 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
• 100 g Salt

Instructions

1. 1. Cook 500 g of whole wheat spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
2. 2. Heat 4 tablespoons of Figaro Extra Light Olive Oil in a large pan over medium heat. Add 1 finely chopped Sambar onion and 2 minced garlic cloves, and sauté until softened, about 5 minutes.
3. 3. Stir in 1 can of Pastazara Finely Chopped Tomatoes, 1 teaspoon of On1Y Cinnamon Powder, 1 teaspoon of Jk Jeera Powder / Cumin Powder, and a pinch of Mtr Turmeric Powder. Cook over medium heat for about 20 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
4. 4. Season the sauce with salt to taste, then stir in 1 cup of roughly chopped Nutraj Chilean Walnuts and 2/3 cup of Basic Kabuli Chana. Cook for an additional 5 minutes to heat through.
5. 5. Add the cooked spaghetti to the pan and toss until well coated with the sauce.
6. 6. Serve the spaghetti hot.