As I've said before, anything with chick peas gets my interest.
Teamed up with cilantro, tomatoes, cumin and a hit of cinnamon, this pasta delivers some fresh, exotic flavor. I love the contribution of the crunchy almond slices.
2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic minced
1 can (14.5 oz.) diced tomatoes undrained
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon sugar
pinch turmeric
1 can (15 oz.) chick peas drained
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/2 cup sliced almonds toasted
2. Meanwhile, heat the oil in a medium saucepan or skillet. Add the onion and cook gently until soft and golden. Add the garlic and cook for one minute.
3. Add the tomatoes (with juice), cinnamon, cumin, sugar and turmeric and cook over a medium heat for about 10 minutes, breaking up the tomatoes with a wooden spoon.
4. Stir in the chick peas and warm them. Season the sauce with salt and pepper. Stir in the cilantro, parsley and toasted almonds.
5. Drain the pasta and combine with the sauce.
To reheat leftovers; warm in a covered saucepan with a little milk. Top with some Parmesan cheese.