Moroccan Spaghetti is a very quick recipe and so easy to do with store cupboard ingredients. Thanks to Simon Rimmer’s Accidental Vegetarian Cookbook for the inspiration for this one.
This is so quick that you had better get water on the boil for your pasta! The sauce will be done by the time the spaghetti is cooked.
Again we start with a couple of handfuls of frozen diced onions and a generous shake of frozen garlic softened in a pan with some oil.
Add a half a can of tomatoes, a teaspoon each of cinnamon and ground cumin and a pinch of turmeric. Simmer until your pasta is not far off being cooked. Then add a can of chickpeas. If you have some frozen herbs like coriander, parsley or mint then these work well folded into the sauce.
Mix the sauce with the pasta and serve. This recipe would probably serve 4 but could easily be made for 2. It is another recipe that heats up well for lunch the next day.