Submitted by: Sue in NJ
Recipe By :Adapted from Pasta East to West: A Vegetarian World Tour by Nava Atlas

Serving Size : 4

To keep this McDougall-legal I use whole wheat pasta. It can also be made MWLP legal by eliminating the raisins and pasta and serving with brown rice or barley.

8 ounces pasta — penne or ziti
1 medium onion — chopped
2 cloves garlic — minced
1/2 medium green bell pepper — finely diced
4 cups cauliflower flowerets — cut in bite-sized pieces
28 ounces diced tomatoes
2 teaspoons curry powder
1/2 teaspoon dried basil
16 ounces chickpeas, canned — drained & rinsed
1/2 cup raisins, seedless
2 tablespoons fresh cilantro leaves — or parsley
salt and pepper — to taste

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

Meanwhile, heat water or broth in a skillet and add the onion and garlic and sauté over medium heat until golden.

Add the cauliflower, bell pepper, tomatoes, curry powder and basil. Bring to a simmer, then cover and simmer gently for about 15 to 20 minutes, or until the cauliflower is just tender. Add the chickpeas and raisins and simmer for 5 minutes longer.

In a large serving bowl, combine the cooked pasta with the cauliflower mixture. Stir in the cilantro or parsley, then season to taste with salt and pepper and serve.

NOTES : 4 to 6 servings

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