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Submitted by: Sue in NJ
Recipe By :Adapted from Pasta East to West: A Vegetarian World Tour
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
March 14th, 2010 at 2:17 pm
Quick question… I want to make this dish tonight but you call for “water or broth” in the recipe but don’t make mention of it in the ingredients list. Can you please advise on the quantity of liquid here?
Love your site…thanks so much!
-psh-