Spaghetti with Chickpea Ragu
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Ingredients
for
4
- Ingredients
- 14 ozs dried Spaghetti
- 1 onion (finely diced)
- 1 pc fresh ginger (approx. 1.5 cm, finely diced)
- 1 small, red chili pepper (deseeded and finely diced)
- 1 clove garlic cloves (finely diced)
- 1 Tbsp olive oil
- 1 ½ cups Tomato juice
- 1 tin chickpeas (240 g drained weight, well drained)
- 3 Tomatoes (finely diced)
- 1 handful cilantro (roughly chopped, reserving a few leaves for garnish)
- ¼ cup Cashews
- ½ tsp ground Cumin
- 1 pinch caster sugar
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Bowl, 1 Small knife, 1 Teaspoon, 1 Non-stick pan, 1 Tablespoon, 1 Wooden spoon, 1 Small bowl, 1 Salad bowl, 1 Whisk, 1 Salad server
Preparation steps
1.
Cook the spaghetti in plenty of boiling, salted water until al dente.
2.
Fry the onion, ginger, chilli and garlic in hot oil until translucent. Add the tomato juice and the drained chickpeas and simmer for around 8 minutes.
3.
Add the tomatoes, chopped coriander and cashew nuts and season to taste with salt, ground black pepper, cumin and sugar.
4.
Drain the pasta well and mix with the sauce. Arrange on plates and serve garnished with the reserved coriander leaves.
