I absolutely love Arabian spices! This hot & spicy pasta is going to blow your mind and tongue. It is hot, full of flavors and far away from a regular pasta with tomato sauce.
You can skip the chili in case you do not like hot food, it will still taste amazing. The ras el hanout should be available at your local grocery store.
Garlicy Spaghetti with Moroccan Spiced Cauliflower & Chickpeas
- 350g spaghetti
florets of one small cauliflower head
1 can/jar chickpeas
3 Tbs olive oil
2 cloves garlic, peeled and pressed through garlic press
1 small red chili, minced
bunch of parsley
1 Tbs ras el hanout
1 Tbs paprika
juice of one lemon
1 ½ Tbs tahini
3 Tbs water
salt and pepper to taste
- Step 1 Preheat oven to 200 Celsius. Line baking tray with parchment paper.
- Step 2
Rinse and drain chickpeas and put them together with the florets into a zip bag or bowl.
- Step 3
Add 1 Tbs olive oil, paprika, ras el hanout and salt. Mix well through and put on the baking tray.
- Step 4
Bake for 25-20 min until crispy.
- Step 5
Meanwhile cook spaghetti and prepare tahini sauce. Mix together lemon juice, 3 Tbs water and the tahini, stir well until lump free.
- Step 6
After the cauliflower and chickpeas are ready, take out the baking tray and add them to a bowl, together with the spaghetti. Season with salt and pepper.
- Step 7
In a small, heat resistant bowl add 2 Tbs olive oil, pressed garlic and chili. Put the bowl into the oven for about 20 min on 200 C.
- Step 8
Pour into the spaghetti-cauliflower-chickpea bowl and mix well.
- Step 9
before serving, pour a little tahini sauce and some parsley on each plate. Enjoy.