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.
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