Ingredients
Moroccan Pasta
- 2 cloves garlic, peeled
- 1 onion, peeled and halved
- 20g olive oil
- 3 tsp ThermoFun Moroccan Spice, //thermofun.com/thermofun-moroccan-spice-recipe/
- 1 handful mint, parsley and coriander
- 400g can Chopped Tomatoes
- 1 heaped tbsp TM vegetable stock
- 125g boiling water from kettle
- 400g can chickpeas drained
- 100g pinenuts roasted
- feta, to crumble on top
- 400g small pasta shapes to serve
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Click Here //thermofun.com/thermofun-cooking-pasta-thermoserver/ for directions to cook pasta in your ThermoServer. While pasta is cooking, continue to make the sauce.
- Place garlic, onion, oil and ThermoFun Moroccan Spice in TM bowl and chop 3 sec / speed 5.
- Scrape down and sauté 5 mins / Varoma / speed 1 / MC off.
- Add mint, parsley and coriander and chop 5 sec / speed 6.
- Add tomatoes, stock and water and cook 7 mins / 100°C / speed 1.
- Add chickpeas and heat 1 min / 100°C / speed 1 / Reverse.
- To serve, place pasta and sauce on plates and scatter pine nuts and feta on top. Sprinkle extra herbs on top if desired.
This recipe is from a "Delicious" book and converted for the Thermomix.
For more decadent recipes head over to my website: //thermofun.com/
You can also find me on my facebook page ThermoFun
Cheers
Leonie
Tip
I have also made this with frozen herbs as I didn't have any fresh on hand - was just as good. 
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I've made this multiple times and can truly say this is my go to dish for meatless mondays and when I have vegetarian friends over. I've served with pasta, GF pasta, brown rice, quinoa... one of the favourites was serving this on toasted sourdough with a poached egg for a brunch. Its super simple and tasty.I double the morrocan spice mix and it lasts for months, its a staple in my pantry. Thanks for sharing the recipe.
This is a very tasty dish, recipe is easy to follow and will definitely be making it again. Thx!
Awesome dish. Hubby and 21 mth old devoured it! Thank you very much.
This got the massive thumbs up by my vego daughter...The recipe came together easily wth ingredients always found in my pantry although I made a few adjustments to mine.First I used only a 1/3 of a bunch of each of the herbs adding more fresh at the end of cooking. I also added finely chopped zuchinni along with the chickpeas.Instead of serving with pasta I served mine with couscous in which the same three herbs were added along with a little onion and zuchinni that I had gently cooked.
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