Print Recipe Tomato, coriander and chickpea spaghetti Instructions 1 Cook 400g spaghetti in salted, rapidly boiling water until al dente. Strain and set aside. Heat 30ml (2 tbsp) avocado oil in a heavy-based pan and sauté 1 finely chopped onion for about 3 minutes. Crush 1 garlic clove and stir through. Add 5ml (1 tsp)
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