Moroccan-Style Macaroni with Chickpeas – Gluten-free version

👨‍🍳 Method

For the Tomato sauce

1. 1
   Heat the olive oil in a large pot over medium heat.

   ⚙ Pan-fryingStoveLarge pot
2. 2
   Add the onion and fry for 8 minutes, stirring, until the onion turns golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 4
   Add the cumin, paprika and turmeric and stir about a minute, until fragrant.

   Stove
5. 5
   Add the cumin, paprika and turmeric and stir about a minute, until fragrant.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.

To assemble

1. 6
   Add the hummus and water to the sauce and bring to a boil.

   Stove
2. 7
   Add the gluten-free pasta to the boiling sauce and cook over a medium flame 15–18 minutes, stirring now and then, until the gluten-free pasta is cooked.

   Stove