Curried Pasta with Cauliflower and Chickpeas

By devogirl

This time of year, the world is a series of microclimates—some areas are experiencing record heat, while others (like parts of Colorado) have already seen not only frost but substantial snowfall. What to choose as a recipe for this varied season? Pasta and veggies are always welcome. Though not a traditional combination, I long ago discovered that pasta marries well with curry. With the addition of cauliflower and chickpeas, it’s a tasty Italian/Indian fusion that’s ready in 30 minutes or so.

Ingredients

• 8 to 10 ounces penne or ziti
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 to 4 cloves garlic, minced
• 1 medium red bell pepper, cut into short, narrow strips
• 4 heaping cups bite-sized cauliflower florets and stems
• 28-ounce can diced tomatoes
• 1 tablespoon good-quality curry powder, more or less to taste
• 1 teaspoon dried basil
• 15 - to 16-ounce can chickpeas, drained and rinsed
• 1/2 cup dark raisins
• 2 big handfuls baby spinach or arugula
• 2 to 3 tablespoons minced fresh cilantro or parsley, optional
• Salt to taste
• Dried hot red pepper flakes to taste

Preparation

Step 1

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 sauté over medium heat until golden.

Add the cauliflower, bell pepper, tomatoes, curry powder, and basil. Bring to a simmer, then cover and cook 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. Add the spinach or arugula, cover, and cook just until wilted down.

In a large serving bowl, combine the cooked pasta with the cauliflower mixture. Stir in the optional cilantro or parsley, then season with salt and red pepper flakes. Serve at once.