Moroccon Spaghetti kinda sorta….

  

First my disclaimer – I have never had moroccon spaghetti before. So I have no clue as to how it’s supposed to be. I found this awesome recipe in this book called – Accidental Vegetarian. There are some pretty interesting and new combinations in this book.

And the second disclaimer is that I haven’t stayed true to the recipe from the book either. It was to have chickpeas and flaked almonds which I substituted with broccoli and ground almond all because I had to finish that spaghetti staring at me in the pantry.

So here goes –

Serves 3

Spaghetti                 300 gms

Olive oil                    1 1/2 tbsp

Onion                        1

Garlic                        3 cloves

Broccoli                    150-200 gms

Cherry tomatoes    10-15

Almonds                    5-6

Cinnamon, ground 1 tsp

Cumin, ground        1 tsp

Ginger, ground         1 tsp

Cloves, ground         1/2 tsp

Salt & Pepper
WHAT TO DO

• Cook the spaghetti as per packet instructions .
• Finely chop onion, garlic, broccoli and cut the tomatoes into halves.
• Heat oil and add the onion and garlic. Cool till soft
• Add the brocolli, cinnamon, cumin and tomatoes and cook over medium heat for around 10 minutes till they are completely cooked
• Add salt and pepper and almonds and mix well.
• Add the cooked pasta and mix to combine.
• Enjoy!

NOTES

1. Optimal tip – garnish with parsley or mint leaves or some ground almond.

This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.

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