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Moroccan Spaghetti

Ingredients

  • 1/4 cup (60 mL) extra virgin olive oil
  • 1 cup (250 mL) Schneiders bacon, chopped
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) turmeric
  • 1/2 tsp (3 mL) ground cinnamon
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (3 mL) kosher salt
  • 1 tsp (3 mL) sugar
  • 1 can (540 mL) Western Family chickpeas, drained and rinsed
  • 1 can (796 mL) Western Family whole tomatoes
  • 1 pkg (142 g) Western Family Organics Baby Spinach
  • 1/2 pkg (450 g) Western Family spaghetti, cooked
  • 2 tbsp (30 mL) parsley, chopped
  • 1 tbsp (15 mL) fresh mint, chopped
  • 1 tbsp (15 mL) fresh cilantro, chopped
  • 100 g Western Family feta, crumbled (optional)

Directions

1.Heat extra virgin olive oil in a large skillet over medium-high heat. Add bacon and cook until browned, about 5 minutes. Add garlic, turmeric, cinnamon, cumin, salt and sugar and cook for 2 minutes. Add chickpeas and whole tomatoes and bring to a simmer, breaking up the tomatoes as they cook. Simmer for 20 minutes.

2.Add spinach to the sauce and mix. In large bowl, mix together cooked spaghetti, sauce and fresh herbs. Portion into pasta bowls and sprinkle with crumbled feta if desired. Serve.

Tip: Substitute white beans for the chickpeas or penne for the spaghetti.

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Moroccan Spaghetti

morroccan_spaghetti_1024x420

Ingredients

  • 1/4 cup (60 mL) extra virgin olive oil
  • 1 cup (250 mL) Schneiders bacon, chopped
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) turmeric
  • 1/2 tsp (3 mL) ground cinnamon
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (3 mL) kosher salt
  • 1 tsp (3 mL) sugar
  • 1 can (540 mL) Western Family chickpeas, drained and rinsed
  • 1 can (796 mL) Western Family whole tomatoes
  • 1 pkg (142 g) Western Family Organics Baby Spinach
  • 1/2 pkg (450 g) Western Family spaghetti, cooked
  • 2 tbsp (30 mL) parsley, chopped
  • 1 tbsp (15 mL) fresh mint, chopped
  • 1 tbsp (15 mL) fresh cilantro, chopped
  • 100 g Western Family feta, crumbled (optional)

Directions

1.Heat extra virgin olive oil in a large skillet over medium-high heat. Add bacon and cook until browned, about 5 minutes. Add garlic, turmeric, cinnamon, cumin, salt and sugar and cook for 2 minutes. Add chickpeas and whole tomatoes and bring to a simmer, breaking up the tomatoes as they cook. Simmer for 20 minutes.

2.Add spinach to the sauce and mix. In large bowl, mix together cooked spaghetti, sauce and fresh herbs. Portion into pasta bowls and sprinkle with crumbled feta if desired. Serve.

Tip: Substitute white beans for the chickpeas or penne for the spaghetti.