This weeks PPN event #106 is being hosted by Aquadaze at Served with Love. It runs between March 21st - March 26th. So you still have time to put in an entry. The round up will be done on March 27th. So good luck to you.
This is my entry. Spaghetti with spiced chick-peas. I often make this pasta dish as it is quite quick to put together, especially after a long day at work. And with March traditionally being called the 'hungry gap' in relation to local, seasonal produce, I rely on my well stocked kitchen cupboard which is full of good diverse ingredients including standbys such as tins of tomato, tins of chickpeas and spaghetti pasta.
Spaghetti with spiced chick-peas
Serves 2 - 3
250g dried spaghetti
100 ml olive oil
1 onion, finely sliced
2 fat cloves of garlic, crushed
½ tin of cooked chick peas, about 200g
½ tin of tomatoes, about 200g
½ teaspoon of turmeric1
½ teaspoon of ground cumin
1 teaspoon of chilli flakes
Handful of freshly chopped coriander leave
Salt and pepper to taste
Cook the spaghetti in boiling water according to packet instructions.
In a pan, heat olive oil and gently fry onion and garlic until soft.
Add turmeric, cumin and chilli flakes and cook for a few minutes, then add tomatoes and cook over medium heat for about 20 minutes until the tomatoes have reduced to a thick sauce.
Add chick peas, cook for about 5 minutes.Add coriander leaves and season with salt and pepper to taste.
Mix the drained pasta to the spiced chick pea sauce and serve between 2 - 3 plates