Chickpea, Pasta and Cauliflower Curry

• chopped onion
• chopped carrots
• 4 Tbsp. oil
• curry powder
• chopped ginger
• cauliflower florets
• diced red peppers
• 3 cups Primo Diced Tomatoes in Juice
• 4 cups water
• chickpeas (garbanzo beans), drained
• small pasta shells, cooked
• - salt and pepper to taste
• chopped cilantro

1. Saute onions and carrots in oil until soft.
2. Add curry powder and ginger; saute until fragrant.
3. Add cauliflower and peppers; toss to coat.
4. Add tomatoes and water; bring to a boil.
5. Simmer until cauliflower is almost tender; add chickpeas.
6. Continue cooking until cauliflower is soft but not overcooked.
7. Adjust liquid if necessary.
8. Add cooked pasta.
9. Adjust seasoning and heat through.
10. Garnish with chopped cilantro.

onion, carrots, oil, curry powder, ginger, cauliflower, red peppers, tomatoes, water, chickpeas, pasta shells, salt, cilantro

Taken from www.kraftrecipes.com/recipes/chickpea-pasta-cauliflower-curry-93912.aspx (may not work)