Chick Pea - Zucchini Curry

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Title: Chick Pea - Zucchini Curry
Categories: Vegetables, Pasta
Yield: 4 servings

8 oz Pasta * 1 x Lg Tomato, cubed
2 tb Safflower Oil 15 oz Can Chick
peas,drained(1.5 c
1 x Sm Onion, chopped (1/4 cup) 6 oz Can Tomato paste (2/3 c)
1 x Clove Garlic, minced 2 ts Curry powder, to taste
1 1/2 c Sliced Mushrooms (4 oz) 1 c Water
2 x Med Zucchini, sliced 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.

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