Title: Chick Pea - Zucchini Curry
Categories: Vegetable Pasta
Yield: 4 Servings
| 8 | oz | Pasta * |
| 2 | tb | Safflower Oil |
| | | Sm Onion, chopped (1/4 cup) |
| | | Clove Garlic, minced |
| 1 1/2 | c | Sliced Mushrooms (4 oz) |
| 2 | x | Med Zucchini, sliced |
| | | Lg Tomato, cubed |
| 15 | oz | Can Chick peas,drained(1.5 c |
| 6 | oz | Can Tomato paste (2/3 c) |
| 2 | ts | Curry powder, to taste |
| 1 | c | Water |
| 1/4 | ts | Black pepper |
* preferably thin egg noodles or whole wheat spaghetti GARNISH: scallion
curls, opt. (Slice green part very thin lengthwise. Drop into ice water.
Curls will form in about 15 minutes) Boil a large pot of water; cook pasta
until al dente.
While pasta is cooking, heat oil in a saucepan. Add onion, garlic,
mushrooms, and zucchini. Saute until zucchini is tender but not mushy. Stir
in remaining ingredients and cook over medium heat, covered, for about 8
minutes.
When pasta is done, drain well.
Spoon vegetables over pasta. Garnish with scallion curls. VARIATIONS: -
add 1-2 t finely minced gingerroot; saute with vegetables NOTE: Vegans are
strict vegetarians who eat neither animal flesh nor animal products,
including all dairy products. This dish would fit into a vegan diet. The
chick peas and pasta complement each other to form a complete protein.