Moroccan Spaghetti Accidental Vegetarian
Transport your taste buds to North Africa with this vibrant and flavorful Moroccan Spaghetti Accidental Vegetarian recipe! This unique fusion dish pairs tender spaghetti with a richly spiced medley of chickpeas, carrots, zucchini, and a fragrant blend of warm spices like cumin, cinnamon, paprika, and turmeric. Simmered in a luscious tomato and vegetable broth sauce, this easy-to-make vegetarian dinner is both hearty and satisfying. A sprinkle of fresh cilantro and a tangy squeeze of lemon add a bright, refreshing finish that balances the earthy spice profile. Ready in just 45 minutes, this one-pot twist on classic spaghetti is perfect for weeknight dinners or those looking to explore Moroccan-inspired flavors. Ideal for vegetarians and easy to make vegan by simply ensuring plant-based pasta, this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrot, diced
- 1 medium zucchini, diced
- 400 grams canned chickpeas, drained and rinsed
- 400 grams canned diced tomatoes
- 250 milliliters vegetable broth
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons fresh cilantro, chopped
- 1 medium lemon, cut into wedges
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Reserve 1 cup of pasta water before draining, then set the spaghetti aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes, or until softened and translucent.
Stir in the minced garlic, diced carrot, and diced zucchini. Cook for 5–7 minutes, stirring occasionally, until the vegetables are slightly tender.
Add the canned chickpeas, canned diced tomatoes, and vegetable broth to the pan. Stir to combine.
Sprinkle in the ground cumin, ground cinnamon, paprika, ground turmeric, crushed red pepper flakes (if using), salt, and black pepper. Mix well to evenly coat the vegetables and chickpeas with the spices.
Lower the heat to a simmer and cook uncovered for 10–15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
Add the cooked spaghetti to the skillet with the sauce. Toss to combine, ensuring the spaghetti is well coated. If needed, add a splash or two of the reserved pasta water to loosen the sauce.
Remove from heat and stir in the chopped fresh cilantro. Adjust seasoning with additional salt and black pepper if necessary.
Serve the Moroccan spaghetti hot, garnished with a squeeze of fresh lemon juice from the wedges on the side.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4762 mg | 207% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 48.0 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3444 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
