As you can imagine, the travel bug bit us hard after the honeymoon and again after we moved out here (to Japan). Since we've only just begun setting aside money for more adventures, I try to find other ways to get us places -- like cooking!
This dish comes from The Accidental Vegetarian. The aroma is wonderfully comforting and the dish itself is light and tasty.
- 10 oz. dried spaghetti
- 1/2 C EVOO
- 2 onion, finely chopped
- 2 garlic cloves, crushed
- 8 tomatoes, finely chopped
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- pinch of turmeric
- 1 C toasted, slivered almonds
- 1/2 C cooked chickpeas (garbanzo beans), drained and rinsed if canned
- bunch each of fresh parsley and cilantro leaves, finely chopped
- handful of freshly chopped mint leaves
- salt and freshly ground black pepper
- Cook the spaghetti in boiling salted water until al dente.
- Meanwhile, heat the oil in a pan and gently fry the onion and garlic until soft.
- Add the tomatoes, cinnamon, cumin, and turmeric and cook over a medium heat for about 20 minutes until the tomatoes break down.
- Season the sauce and then add the almonds and chickpeas.
- Drain the pasta and divide between four plates. Fold the herbs into the sauce and mix it with the pasta.
Recipe shared here: