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Moroccan Pasta
Ingredients
6 servings
400 g Makfa capellini nests
1 mid-sized onion bulb
1 mid-sized carrot
3 cloves of garlic
30 g ginger root
2 tomatoes
2 tbsp seed-oil
1 tbsp ground turmeric
1/2 tbsp ground cumin
180 g canned chickpeas
200-300 ml vegetable broth
juice of 1 lemon
4 sprigs of cilantro
salt
freshly ground black pepper
Cooking
time
40 minutes
Additional properties
For kids
Cooking
1. Boil nests in slightly salted water for 4 minutes according to the instructions on the packaging to al dente perfection. Get them in a colander.
2. Peel onion, carrot, garlic and ginger. Dice onion, carrot, and tomatoes; slice garlic; mince ginger. Heat seed-oil in a saucepan and saute onion for 3-4 minutes until translucent. Add garlic and ginger; add turmeric and cumin in a couple of minutes. Cook for 2 minutes stirring. Place carrot in the saucepan. In 5 minutes add chickpeas, whisk in 200 ml of vegetable broth, cover and smother for 10-15 minutes. Add tomatoes, salt, and pepper. Cook for 3 more minutes.
3. Place pasta in the saucepan, add lemon juice and stir. Add some more vegetable broth, if necessary. Keep pasta warm for a few minutes, then dish it out on plates, sprinkle with chopped cilantro and serve.
Cuisine
Middle East cuisine
Dish type
Entrees
Entrees
