Moroccan Veggie Pasta

Moroccan Veggie Pasta

I love Fideo Laredo; a Mexican dish comprised of a fine spaghetti-type pasta (think: capellini or angel hair) and cooked with sauce, tomatoes, and onions – and usually topped with cheese.  It can be vegan-ified.  I’m sure there are versions out there.

This dish was inspired by my love for *that* dish; except it NEEDED cinnamon.  But, cinnamon + green beans and carrots?   Um, yes please.

Moroccan Veggie Pasta

Moroccan Veggie Pasta

And so, Moroccan became the theme.  If only I had a clay pot and some fire, sans electric stove.  Food is so much better cooked that way.

Moroccan Veggie Pasta

Moroccan Veggie Pasta

2 Tablespoons oil, divided (I used coconut oil)
3 medium size carrots – julienned (makes between 1 and 1/2 to 2 cups)
1/2 cup cooked chickpeas (or garbanzo beans)
2 handfuls fresh green beans, washed and stems removed – and cut into julienned strips
4 fresh garlic cloves, smashed and chopped
1/4 cup plus 3 Tablespoons water, divided
3 Tablespoons tomato paste
1 Tablespoon distilled white vinegar
1 and 1/2 teaspoon molasses
1 teaspoon ground paprika
1 teaspoon ground cumin
1/4 plus 1/8 teaspoon ground ginger
1/4 plus 1/8 teaspoon ground cinnamon
1/4 plus 1/8 teaspoon ground chili powder
a pinch of crushed red pepper flakes
8 ounces (or half a box) capellini, angel hair pasta, or thin spaghetti – broken into 1″ chunks and cooked according to package directions (can also sub for gluten-free pasta here!)
salt and pepper, to taste

Directions: place a large skillet over medium heat.  Add 1 Tablespoon oil, carrots and chickpeas.  Cook until tender.  Add green beans, garlic, and 1/4 cup water to pan and continue cooking until tender.  Remove from heat.

In a small bowl, combine: remaining water, vinegar, spices, tomato paste, and molasses.  Mix well – until smooth.  Stir in veggie mixture in pan.  Transfer to large serving bowl.  Wash and dry skillet.  Place over medium heat again and add remaining 1 Tablespoon oil and cooked (and drained!) pasta.  Sauté for 5-10 minutes or until pasta has dried and is changing a more yellow (or even light brown) color.  Transfer to large serving bowl with veggies and mix well.  Allow to cool and eat.

Makes: 4 servings

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