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Moroccan Pasta

Moroccan Pasta
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


freshly ground black pepper

40 minutes

Additional properties For kids


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