Camden New Journal - Recipe for Spicy Spaghetti by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 28th August 2008

Veggie specials for feeding hungry guests

Clare Latimer ditches the meat and shows how to put the kick into a couple of easy-to-make dishes

I WAS walking down Regent’s Park Road the other day outside Sesame Health Food shop and a neighbour called out that he wanted more vegetarian recipes, so here we are.

Spicy Spaghetti
I am very tempted to cook spaghetti at the moment due to the fact that any leftovers go to my chickens and I just love them playing with the strands as if they have caught a huge worm.
They run round the garden shaking their heads and running after each other to ‘catch the worm’.
Anyway, I digress. This dish is very simple as long as the cupboard is stocked up with the goodies so keep it up your sleeve for passers by. Allow 50g per head of spaghetti and a little extra for hungry friends – or chickens!

Serves 4
300g dried spaghetti;
Salt and freshly ground black pepper;
Slurp of olive oil;
One red onion, finely chopped;
Two garlic cloves, peeled and crushed;
Six tomatoes, finely chopped;
One teasp cinnamon powder;
One teasp cumin;
Little turmeric;
295g tin chickpeas, drained;
100g flaked almonds, browned;
Small bunch fresh parsley, chopped;
Small bunch fresh coriander, chopped.

Method
Cook the pasta in a large pan of boiling salted water as per the pack instructions and drain.
Toss in a little olive oil to prevent it sticking. Meanwhile, gently fry the onion and garlic in the olive oil for about four minutes or until soft but not brown. Add the tomatoes, cinnamon, cumin, turmeric, salt and pepper and cook gently for about 15 minutes to infuse all the flavours.
Finally add the chickpeas and the almonds and stir well. Pour the sauce over the spaghetti, toss well and then serve onto dinner plates. Sprinkle with the fresh herbs and serve with a salad.

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