ready in: 30-60 minutes
recipe id: 95670
6 tablespoons olive oil
1 yellow onion, thinly sliced
8 medium tomatoes, chopped
1 teaspoon cinnamon
1 teaspoon cumin
salt and freshly ground black pepper, to taste
1 cup canned chickpeas beans, drained
1 cup slivered almonds, toasted
12 ounces pappardelle pasta (linguini also is good)
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro
In a large skillet, heat the oil over medium-high. Add the onion and saute until soft and lightly browned, about 8 minutes. Reduce heat to medium.
Add the tomatoes, cinnamon and cumin. Cook, uncovered and stirring occasionally, for 15 minutes, or until the tomatoes break down.
Season with salt and pepper. Add the chickpeas and almonds, then cook for another 5 minutes.
Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the pasta and cook until al dente, about 12 minutes. Drain and add the pasta to the skillet.
Stir the pasta into the sauce for 1 minute, then add the parsley and cilantro and stir for another minute.
nutritionNutritional data has not been calculated yet.
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