PASTA DAY: Pasta Curry With Cauliflower And Chickpe

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* Exported from MasterCook *

 

Pasta Curry With Cauliflower And Chickpeas

 

Recipe By : Pasta East to West by Nava Atlas, page 130

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces penne or ziti or mostaccioli -- up to 10

1 tablespoon canola oil

1 medium onion -- chopped

2 cloves garlic -- minced

1/2 medium green bell pepper -- finely diced

4 cups bite-size cauliflower florets

28 ounces canned diced tomatoes

2 teaspoons good-quality curry powder

1/2 teaspoon dried basil

16 ounces canned chickpeas -- drained and rinsed

1/2 cup dark raisins

2 tablespoons minced fresh cilantro or parsley -- up to 3

Salt and freshly ground black pepper

 

4 to 6 servings

 

Though not a traditional combination, I long ago discovered that pasta

takes well to curry. Try it and see if you agree!

 

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

 

Meanwhile, heat the oil in a wide skillet or stir-fry pan. Add the onion

and garlic, and saute over medium-low heat until golden.

 

Add the bell pepper, cauliflower, tomatoes, curry powder, and basil. Bring

to a simmer, then cover and simmer gently until the cauliflower is just

tender, about 15 to 20 minutes. Add the chickpeas and raisins, and simmer

for 5 minutes longer.

 

Combine the cooked pasta with the cauliflower mixture in a large serving

bowl. Stir in the cilantro or paisley, then season to taste with salt and

pepper, and serve.

 

Calories: 345 Carbohydrate: 61 g, Total Fat: 4 g, Cholesterol: 0 g,

Protein: 12 g, Sodium: 48mg

 

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