Who does not love Pasta? It forms part of my diet on a regular basis. They are simple, delicious and healthy too – of course as long as you are not generous with your Alfredo sauce that is Pastas are so flexible and versatile. You can make anything and everything with them. Add as many ingredients you want, add even your kitchen sink to it, it would still turn out to be delicious (OK! Don’t add your kitchen sink – that’s a lot of hard work, the theme is to be simple and less time consuming anyways!:))

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?

Method

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.

Add the tomatoes, tomato paste along with the spices and saffron water until aromatic.

Add the chickpeas and saute for 2-3 minutes.

Add the cooked spaghetti, olive oil, olives and give it a toss. You can skip the oil and use the Pasta water instead.

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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