Curry Chickpea Bowl with Yellow Curry Angel Hair

Serving Size: 4-6
Prep Time:  15 Minutes
Cook Time: 35 Minutes
Total Time:  50 Minutes


1 lb. Pappardelle's Yellow Curry Angel Hair
2 Tbsp. extra-virgin olive oil
1 Tbsp. yellow curry powder
1 tsp. salt, plus 1/2 tsp., divided
1 head cauliflower, cut into florets
1 (15-oz.) can no-salt-added chickpeas, drained & rinsed
4 cups baby spinach, coarsely chopped
2 Tbsp. tahini
2 Tbsp. water
1 tsp. lime zest
1 Tbsp. lime juice
1 clove garlic, minced
⅛ tsp. ground pepper
Fresh parsley, chopped, for garnish 


  1. Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray. 
  2. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
  3. Meanwhile, whisk olive oil, yellow curry powder, and 1/2 tsp. salt in a large bowl. Add cauliflower and chickpeas and toss to coat. Spread evenly on the prepared baking sheet. Roast, stirring once, until tender and browned in spots, about 20 minutes. Once cooked, remove from oven and let cool. 

  4. Whisk tahini, lime zest, lime juice, garlic, pepper, and 2 Tbsp. water in a small bowl until it forms a smooth sauce. 

  5. Divide the pasta into serving dishes and top with chickpeas and cauliflower. Drizzle tahini dressing on top and garnish with parsley. Serve and enjoy!