This is Chef Simon Rimmer's recipe and I have tweaked his recipe a wee little bit to make it more healthy and also to bring out the Moroccan cuisine in its full flavor. As it is it is simply perfect but keep a recipe verbatim is a rare phenomenon for me! Without further adieu. lets go to the recipe shall we?

  • Cook time:
  • Prep time:
  • Serves: 2 people
Ingredients
  • Approx 5 ounce multigrain spaghetti
  • 1/4 cup olive oil
  • 1 red onion,chopped
  • 2-3 garlic cloves, minced (or as per taste)
  • 1 cup grape tomatoes, halved
  • 1 tsp coriander-cumin powder
  • pinch of turmeric
  • pinch of saffron
  • 1 cup cooked chickpeas (retain cooked water.canned works too)
  • 1 tbsp tomato paste
  • 6-7 green olives(optional)
  • 3/4 cup toasted sliced/slivered almonds
  • generous bunch of cilantro and mint leaves for garnish
  • salt to taste
Method
1. Dissolve the saffron in warm chickpea cooked water(if available) or else in 1 tbsp water. Cook the spaghetti as per instruction.Saute the onions and garlic in a pan in 1/2 tsp of oil until soft.
2. Add the tomatoes, tomato paste along with the spices and saffron water until aromatic.
3. Add the chickpeas and saute for 2-3 minutes.
4. Add the cooked spaghetti, olive oil, olives and give it a toss. You can skip the oil and use the Pasta water instead.
5. Garnish with the herbs and almonds. The herbs gives this dish a burst of flavor, the almonds a wonderful crunch and the pasta a delicious mealiness.

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4 Member Reviews

By Binita on Mar 30, 2013

Made it without the almonds, nonetheless it turned out yummy! .... Realised becomes dry at the end, so may be next time will try adding a little vegetable stock, to keep it moist till the end.

By Ramya on Nov 8, 2010

I just made this for Lunch..Enjoyed it to the fullest..i added some rosemary and oregano..it was just fab :)

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26 Comments

By Rabaa on Aug 7, 2011

i like the chickpeas :-P

By anita chandramouli on May 22, 2010

Dk, thnx a lot... i will definately try this. i usually make the Bambino macroni in this similar method but minus the chickpeas. this time will add the chickpeas for that extra burst of protiens. :-P

By pixen on May 22, 2010

MMmmmmm...now am hungry! I had Japanese Spaghetti before and now Morroccan version...must try this out! I have 1 question though... is the - 1 tsp coriander-cumin powder - means either one of the spice powder or it's a mix? :-)

I actually have a mix - commonly used in Indian cuisine. You can use little of both of them separately :) --DK

By Radhika on Mar 13, 2010

Looks simple and delicious... Love the pic..looks like a pro.. Did you shoot this in a studio setup..

That's a real compliments :) No I placed it below a window - on the floor - If u see carefully you will see the carpet in one of main pictures :) I am yet to buy studio lights/setup! --DK

By Soma on Mar 23, 2009

This is a real awesome dish. I love love moroccan food & the flavors it manifests!

By Madhuram on Mar 23, 2009

We loved Vaishali's Moroccon chickpea stew so much. So I'm sure that we would love this too. I think I'll make this very soon. Waiting for my husband to heal from his tooth pain. He got his wisdom tooth extracted and is healing.

By Happy cook on Mar 23, 2009

Wow the morocona pasa looks so flavoursome and delicous.

By Uma on Mar 22, 2009

LOL at "add your kitchen sink"! hmm. I wonder how would it taste with kitchen sink that eats all our leftovers! Ha ha ha!

I love pasta in any form! This spaghetti looks so colorful and mouth-watering Dhivya! Please pass me that bowl!

By Cynthia on Mar 22, 2009

This is definitely a one-pot wonder.

By Poornima Nair on Mar 21, 2009

That looks yumm and healthy too...adding chickpeas is new and intersting.

By Rajitha on Mar 21, 2009

yum!...btw. i loved ur main pic...really bright against a white background...

By Kevin on Mar 20, 2009

That looks tasty! I like that you used multigrain spaghetti.

By Aparna on Mar 20, 2009

Looks delicious. Give me pasta cooked in any way (as long as its veg) and I am up for it!
Btw, I didn't know spaghetti was part of Moroccan cuisine. Or is this an adaptation?

By shaikh on Mar 20, 2009

i must aprreciate the way u explain step by step this recipe. great picture. thanks

By Akal's Saappadu on Mar 20, 2009

sounds yumm with the spices, olive oil and the nuts , well balanced and full of colors reflecting the Moroccon cuisine and a lovely photo!

By Gita's Kitchen on Mar 20, 2009

That is such a yummy pasta with great color! nutritious too, love it :)

By notyet100 on Mar 20, 2009

looks so yummy,..specially with all the ingredients//

By Madhumathi on Mar 20, 2009

Very delicious pasta dish..Love the idea of chickpeas with pasta :)

By Priya on Mar 20, 2009

Lovely dish, colourful..will give a try soon, as i have pasta lovers at home..

By Curry Leaf on Mar 20, 2009

Great pasta.Love it and can imagine the flavours blended into it.May I come there,do save a plate for me

By Gayathri on Mar 19, 2009

Yummy Pasta

By Nags on Mar 19, 2009

so pretty! its been ages since i had spaghetti. i make a mess of it when i eat out so i only order in spaghetti :D

By Divya Vikram on Mar 19, 2009

Love pasta too.. Looks great..

By Pavani on Mar 19, 2009

Wow.. thats a super flavorful pasta dish. I agree that Pasta takes on any flavor you add to it; make it into Lo mein or curried, pasta is wonderful.

By Lavanya on Mar 19, 2009

looks lovely n mouthwatering..from many days onwards i want to try any spaghetti recipe..yours is looking nice n healthy..i will give a try!!

By Supriya on Mar 19, 2009

Very nice pasta recipe DK. I am always looking for new ways to make pasta. Will try it later...my dad is visiting & he doesn't care for either spaghetti or garbanzo beans...so will keep it in my to-try list.