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.
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
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