Chick Pea Zucchini Curry

Ingredients

8 oz pasta * 2 tbsp safflower oil 1 sm onion, chopped (1/4 cup) 1 clove garlic, minced 1 1/2 cup sliced mushrooms (4 oz) 2 med zucchini, sliced 1 lg tomato, cubed 15 oz can chick peas,drained(1.5 c 6 oz can tomato paste (2/3 c) 2 tsp curry powder, to taste 1 cup water 1/4 tsp black pepper	Advertisements

Preparation
 
* 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 - serve on beds of hot cooked brown rice -
serve on couscous 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.

 

 
Servings: 4

 

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