Moroccan Spaghetti Accidental Vegetarian Recipes

MOROCCAN SPAGHETTI (VERY LOW FAT AND HEALTHY)

Steps:

• Put spaghetti in a large pot of boiling water and cook as long as the packet suggests. Mine takes 10 minutes.
• Meanwhile, heat a non-stick pan and spray with low fat cooking spray.
• Add the onions, garlic and mushrooms and sautee until they start to get soft which was about 5 minutes for me. If they start to stick just put in a splash of water. This is a good way to 'fry' things without fat.
• Add the tomatoes, cinnamon, cumin, turmeric and salt and pepper and lightly simmer for about 8 minutes stirring frequently.
• Stir in the chickpeas and heat just long enough to cook through, about 3 minutes.
• Stir in the fresh herbs and just mix through until they start to wilt.
• Add in cooked spaghetti and stir to make sure all of the pasta is coated in the sauce.
• Serve.

MAKE-AHEAD VEGETARIAN MOROCCAN STEW

Steps:

• Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
• Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
• Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
• Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

MOROCCAN SPAGHETTI - ACCIDENTAL VEGETARIAN

Steps:

• Cook spaghetti in salted water until al dente.
• Meanwhile, heat the oil in a pan and gently fry the onion and garlic until soft.
• Add the tomatoes and spices and cook over medium heat for about 20 minutes until tomatoes break down.
• Season the sauce, then add the almonds and chickpeas.
• Fold the herbs into the sauce. then add the pasta to the pot with the sauce and toss.
• Plate it up and add a garnish of fresh herbs.

MOROCCAN VEGETABLE STEW

Steps:

• Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
• Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
• Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.