Moroccan Spaghetti

This is an aromatic twist on spag with tomato sauce which is very popular with all ages.

• 300g dried spaghetti
• 100ml olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 8 tomatoes, finely chopped
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• Pinch of turmeric
• 100g toasted, flaked almonds or pine nuts
• 100g cooked chick peas
• Bunch of fresh parsley and coriander leaves, finely chopped
• Handful of freshly chopped mint leaves
• 1-2 teaspoons of Green Barley Leaf Powder

1. Cook the spaghetti in boiling salted water until al dente.
2. Heat the oil in a pan and gently fry the onion and garlic until soft.
3. Add the tomatoes, cinnamon, cumin and turmeric and cook over a medium heat for about 20 minutes until the tomatoes break down.
4. Season the sauce and add nuts and chick peas.
5. Drain the past and divide between four plates.
6. Fold the herbs and green leaf powder into the sauce and mix it with the pasta.