I found the recipe for this very good pasta dish in the Idaho Statesman newspaper. I love to try new tastes and we were thrilled with this one. It is fairly easy to make. I would read through the recipe before starting. You need to toast the almonds, which can be done in advance, and have the chopped parsley and cilantro ready at the end of the preparations. I used canned, diced tomatoes which worked well and cuts down on the preparation time slightly. The recipe is gluten-free as long as you use GF pasta. My favorite now is Mrs. Leeper’s corn pasta. I serve it with fresh, slightly steamed spinach and GF bread.
This is a delicious blend of the tastes of north Africa and the pasta of Italy.
Recipe adapted from Gino D’Acampo’s “Fantastico”, Kyle Books, 2008, $19.99
Start to finish: 45 minutes
6 tablespoons olive oil
1 yellow onion, thinly sliced
8 medium tomatoes, chopped
1 teaspoon cinnamon
1 teaspoon cumin
Salt and freshly ground black pepper, to taste
1 cup canned chickpeas (garbanzo) beans, drained
1 cup slivered almonds, toasted
12 ounces gluten-free pasta (linguine is good)
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro
In a large skillet, heat the oil over medium-high. Add the onion and sauté until soft and lightly browned, about 8 minutes. Reduce heat to medium.
Add the tomatoes, cinnamon and cumin. Cook, uncovered and stirring occasionally, for 15 minutes, or until the tomatoes break down.
Season with salt and pepper. Add the chickpeas and almonds, then cook for another 5 minutes.
Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the pasta and cook until al dente, according to directions on package. Drain and add the pasta to the skillet.
Stir the pasta into the sauce for 1 minute, then add the pasley and cilantro and stir for another minute.
My calculations on nutrition:
Per serving (1/6 of recipe)
Protein: 11 g
Carbohydrates: 67 g
Fat: 27 grams