Moroccan pasta #moroccanpasta #veganpasta #veganmoroccanrecipe

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: pasta made from semolina

Whole wheat pasta adds fiber and nutrients.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils cook faster and are lower in cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy and versatile.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium and richer in flavor.

Heat 1 tablespoon oil in a large pan and add chopped bell peppers. Saute on medium-high heat for 4-5 minutes or until the bell peppers are cooked but still crunchy. Transfer the sauteed bell peppers to a bowl and keep aside.

Cook pasta al dente following its package instructions. Once the pasta is cooked preserve around a cup of pasta water and then strain the pasta. Keep them aside.

Heat the remaining 1 tablespoon olive oil in the same pan in which bell peppers were sauteed. Add chopped onion and saute until it becomes translucent.

Add chopped garlic and saute for a few seconds.

Add red chili powder, cumin powder, ginger powder, and ground black pepper. Saute for around 30 seconds.

Add harissa paste and tomato paste. Saute for about a minute.

Next, add chopped tomatoes and salt. Cook on medium heat until the tomatoes are nicely cooked and turn mushy.

Add some pasta water to get a sauce like consistency and cook for 1-2 minutes.

Add cooked chickpeas, sauteed bell peppers, and sliced olives. Cook for a minute.

Finally, add cooked pasta and gently mix everything. Turn off the heat.

Add fresh lemon juice and chopped cilantro. Mix.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary