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Curried Cauliflower and Chickpeas

Curried Cauliflower and Chickpeas  Recipe

A delicious vegetarian dish.


Serves 6


About 40 minutes.


1/2-16 oz box (8 oz) Notta Pasta Linguine 1 head cauliflower, broken into flowerets 1 tablespoon oil 1 large onion, chopped 4 cloves garlic, finely minced 1 tablespoon finely chopped ginger 1 tablespoon madras curry powder 1 tablespoon Garlic Chili Pepper Sauce, or hot sauce to taste 1-15 oz can crushed tomatoes 1 teaspoon salt 1-15 oz can chickpeas 1-10 oz package frozen peas Garnish: chopped cilantro


  1. Put a large pot of salted water on to boil.
  2. Blanch cauliflower in boiling, salted water for 3 minutes. Remove cauliflower with a slotted spoon, saving water for pasta. Rinse in cold water. Set aside to drain.
  3. In a large nonstick skillet, heat oil. Sauté onion, garlic and ginger over medium heat until almost soft.
  4. Add curry powder, Garlic Chili Pepper Sauce, tomatoes and salt. Sauté for 2 minutes more.
  5. Meanwhile boil Notta Pasta in cauliflower water according to directions on box. Drain.
  6. Add drained pasta, cauliflower, chickpeas and peas to skillet. Mix well until ingredients are heated through and well incorporated.
  7. Pour into serving bowl. Garnish with cilantro.


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Curried Cauliflower and Chickpeas

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    An authentic Thai dish which recreates the flavors of genuine Thai cuisine.
    A quick and easy Thai dish which has the great taste and aromas of Thai food without a lot of preparation time.
    Quick Meal
    Gluten-free recipe
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