10 oz/275g pasta, any short chunky shape, preferably whole grain
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 to 4 cloves garlic, minced
1 medium red sweet pepper, cut into short, narrow strips
10oz/275g bite-sized cauliflower florets and stems
10oz/275g bite sized broccoli florets and stems
2 pounds diced ripe 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
4oz/110g dark raisins
1 large bag baby spinach
2 handfuls of fresh coriander or to taste
Salt to taste
Dried hot red pepper flakes to taste
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, broccoli, red sweet 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 and broccoli is just tender. Add the chickpeas and raisins and simmer for 5 minutes longer. Add the spinach then cover, and cook just until wilted down. Sprinkle with Coriander and serve immediately.