Moroccan pasta

By September 24, 2018June 20th, 2020Pasta/Rice, Vegetarian/Vegan
Moroccan pasta by cooking meals for one

Be surprised with this flavoursome dish, it truly is Yummy



Prep time

10 Minutes

Cooking time

15 Minutes


  • 1 tablespoon olive oil
  • ½ brown onion, chopped
  • 1 clove garlic, grated
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • pinch turmeric
  • pinch  paprika
  • 300g chopped tomatoes, canned or fresh
  • ⅓ cup vegetable stock
  • small can (165g) chickpeas
  • 100g spiral pasta
  • ¾ cup fresh herbs as below + a little for garnish for example (¼ cup of parsley, mint and coriander)
  • 1 wedge lemon
  • Parmesan cheese grated


  • Cook pasta according to the packet, drain pasta and set aside reserving a little of the water
  • Heat a frypan over medium heat and add olive oil
  • Place onions and add garlic to the pan and cook for 1-2 minutes. Add the spices and cook for 30seconds to 1minute until aromatic
  • Add the tomatoes and stock and simmer for 6-8 minutes
  • Add chickpeas and cook for another 2 minutes
  • Add the drained pasta and fresh herbs and toss to combine. Add a little of the reserved water if pasta is dry
  • Place on a serving plate and sprinkle with grated parmesan cheese and a few extra herbs
  • Squeeze a little lemon juice over the pasta, serve and enjoy

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