Maghrebi-style Vegetable Pasta
Ingredients
- 400 gDried pasta (penne or fusilli type)
- 1 pcOnion (finely sliced)
- 2 pcCarrot (finely diced)
- 1 pcZucchini (into half-moons)
- 200 gcanned chickpeas (cooked and drained)
- 2 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 1 tbspRas el hanout
- 1 tspturmeric
- 2 pcRound tomato (peeled and crushed)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
Pasta coated in a thick, warm-spiced sauce where tender vegetables mingle with chickpeas. The scent of roasting ras-el-hanout immediately fills the air.
- 1
In a sauté pan, sweat the sliced onion and diced carrots in olive oil. Look for a light golden color to release the sugars.
- 2
Add the zucchini and garlic. Dust with ras-el-hanout and turmeric. Let the spices toast for 1 minute before adding the crushed tomatoes and paste. Deglaze with a small glass of water.
- 3
Incorporate the chickpeas. Let reduce over medium heat until the sauce coats the back of a spoon. Vegetables should remain whole but be tender to the knife tip.
- 4
Cook the pasta al dente. Toss them directly into the pan with a ladle of cooking water. Stir vigorously so the starch binds the sauce to the pasta.
Frequently asked questions
How do you get this dish right?
- Always keep some pasta cooking water to loosen the sauce if it becomes too thick.
- Do not overcook the vegetables at the start; they need to withstand the final simmering without turning into mush.
How long does this dish keep?
Keep for up to 3 days in the fridge in an airtight container. Add a splash of water before reheating.
