A favourite Italian pasta dish gets a spicy Moroccon twist.


  • 1 onion (peeled and finely sliced)

  • 8 medium size fresh tomatoes (chopped)

  • 6 tbsp olive oil

  • 1 tsp ground cinnamon

  • 1 tsp ground cumin

  • 120g tinned chickpeas (drained)

  • 120g flaked almonds (toasted)

  • 500g dry Pappardelle

  • 3 tbsp flat leaf parsley (chopped)

  • 2 tbsp mint (chopped)

  • Salt and pepper to taste


  • 1.

    In a large frying pan approx. 25cm diameter, fry the onions in the olive oil for approximately 8 minutes until soft and light brown. Add in the tomatoes and cook on a medium heat without lid for 15 minutes until the tomatoes break down. Stir occasionally. Season with salt and pepper then add the cinnamon, cumin, chickpeas and almonds and allow to cook for further 5 minutes.

  • 2.

    In the meantime cook the pasta in a large saucepan with salted boiling water until al dente, drain and add to the frying pan with the sauce. On a medium heat stir the pasta in the sauce for 1 minute, add in the herbs and continue to stir for another minute. Serve immediately with a cold beer of your choice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 995kj
  • Fat Total 39g
  • Saturated Fat 4g
  • Protein 31g
  • Carbohydrate 133g
  • Sugar 15g
  • Sodium 1136mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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