Ingredients
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11 ounces whole wheat spaghetti
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1 red onion, chopped finely
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3 garlic cloves, crushed
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28 ounces chopped tomatoes, from a can
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2 teaspoons cinnamon
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2 teaspoons ground cumin
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1 teaspoon turmeric
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1 pinch salt
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1 pinch black pepper
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10 ounces chickpeas, from a can, drained and rinsed
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3/4 cup fresh parsley, roughly chopped
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3/4 cup fresh cilantro, roughly chopped
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1 cup mushroom, sliced
Instructions
- Put spaghetti in a large pot of boiling water and cook as long as the packet suggests. Mine takes 10 minutes.
- Meanwhile, heat a non-stick pan and spray with low fat cooking spray.
- Add the onions, garlic and mushrooms and sautee until they start to get soft which was about 5 minutes for me. If they start to stick just put in a splash of water. This is a good way to 'fry' things without fat.
- Add the tomatoes, cinnamon, cumin, turmeric and salt and pepper and lightly simmer for about 8 minutes stirring frequently.
- Stir in the chickpeas and heat just long enough to cook through, about 3 minutes.
- Stir in the fresh herbs and just mix through until they start to wilt.
- Add in cooked spaghetti and stir to make sure all of the pasta is coated in the sauce.
- Serve.