300g/10½oz dried spaghetti
100ml/3½fl oz olive oil
1 onion, peeled, finely chopped
2 garlic cloves, peeled, crushed
8 tomatoes, finely chopped
1 tsp ground cinnamon
1 tsp ground cumin
pinch ground turmeric
salt and freshly ground black pepper
100g/3½oz flaked almonds, toasted
100g/3½oz tinned chickpeas, drained
bunch fresh parsley, finely chopped
bunch fresh coriander, finely chopped
handful mint leaves
Cook the spaghetti in a pan of boiling salted water according to packet instructions, drain.
Meanwhile, heat the oil in a saucepan and fry the onion and garlic for 2-3 minutes, or until softened.
Add the tomatoes, cinnamon, cumin and turmeric and cook over a medium heat for 20-25 minutes, or until the sauce has thickened.
Season, to taste, with salt and freshly ground black pepper, then stir in the almonds and chickpeas.
Stir the pasta and herbs into the sauce until well combined.
Divide the pasta among 4 serving bowls and serve immediately.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.