Moroccan Spaghetti (Very Low Fat and Healthy)

Ingredients

• 11 ounces whole wheat spaghetti
• 1 red onion, chopped finely
• 3 garlic cloves, crushed
• 1 cup mushroom, sliced
• 28 ounces chopped tomatoes, from a can
• 2 teaspoons cinnamon
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 pinch salt
• 1 pinch black pepper
• 10 ounces chickpeas, from a can, drained and rinsed
• 3/4 cup fresh parsley, roughly chopped
• 3/4 cup fresh cilantro, roughly chopped

Directions

1. 1

   Put spaghetti in a large pot of boiling water and cook as long as the packet suggests. Mine takes 10 minutes.

2. 2

   Meanwhile, heat a non-stick pan and spray with low fat cooking spray.

3. 3

   Add the onions, garlic and mushrooms and sautee until they start to get soft which was about 5 minutes for me. If they start to stick just put in a splash of water. This is a good way to 'fry' things without fat.

4. 4

   Add the tomatoes, cinnamon, cumin, turmeric and salt and pepper and lightly simmer for about 8 minutes stirring frequently.

5. 5

   Stir in the chickpeas and heat just long enough to cook through, about 3 minutes.

6. 6

   Stir in the fresh herbs and just mix through until they start to wilt.

7. 7

   Add in cooked spaghetti and stir to make sure all of the pasta is coated in the sauce.

8. 8

   Serve.