Photo: Eaters Collective
Persian pasta with spiced chickpeas and pistachio recipe
11 ingredients
5 min + 20 min
2 people
openrecipes
It was actually the Arab conquests of Sicily that first introduced pasta to Italy... hence this fabulous Persian pasta dish.
Estimated Nutrition (whole recipe, rough)
401
Calories
17g
Protein
17g
Fat
52g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 spaghetti
- g tin of chickpeas
- 1 onion
- 1 tin of tomatoes
- cup clove of garlic
- 1 cumin
- 1 cinnamon
- 0.5 turmeric
- tsp almond flakes
- 0.5 pistachios
- tsp chopped parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes