Pa'lais star
Pa’lais Cuisine Cashew Sauce
30 min
30 min
Moroccan One Pot Pasta
Moroccan One Pot Pasta
STEP 1
Saute the red onion in olive oil in a large stew over medium heat until translucent. Add the carrot, aubergine and garlic and fry for a couple of minutes until the vegetables start to colour.
STEP 2
Add the spices, along with salt and pepper, mix well and cook for a few minutes. Stir regularly.
STEP 3
Stir the diced tomatoes under the vegetables and also add twice the volume of the can of water. Bring to a boil and add some vegetable stock.
STEP 4
Add the pasta and let it cook under the lid. Is it all too watery? Then let some of the water evaporate.
STEP 5
Once the pasta is cooked, mix in the spinach and chickpeas. Let the spinach wilt and heat the chickpeas.
STEP 6
Finally, stir in the Pa’lais Cuisine – Cashew Sauce. Taste and season with salt, pepper and lemon juice.
STEP 7
Finish with green herbs and almond flakes.
TIP 1
Do you have pul biber, delicious Middle Eastern chili flakes, at home? Use that instead of cayenne pepper.
TIP 2
Do you have a sweet tooth? Add a handful of raisins or dried apricots.
Ingredients
2 red onions, chopped
1 large carrot, sliced
1 small eggplant, diced
2 garlic cloves, pressed
2 tsp ras el hanout
1 tsp cumin powder
A pinch of cayenne pepper
1 can diced tomatoes (400 gr)
Vegetable stock (1/2 cube or 1 tsp powder)
150 grams of orecchiette (or other small hollow pasta)
2 handfuls of spinach
1 small can chickpeas, rinsed
1 jar of Pa’lais Cuisine – Cashew Sauce
Lemon juice, to taste
A few sprigs of flat-leaf parsley and/or coriander
Handful of almond flakes, toasted
Olive oil, black pepper and sea salt
