Zucchini Chick Pea Curry

* Exported from MasterCook *

Zucchini Chick Pea Curry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Veggies
Pasta Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Ounces Pasta *
2 Tablespoons Safflower Oil
1/4 Cup Onion -- Chopped
1 Clove Garlic -- Minced
1 1/2 Cups Mushrooms (4 Oz) -- Sliced
2 Medium Zucchini -- Sliced
1 Large Tomato -- Cubed
15 Ounces Can Chick Peas, -- Drained
6 Ounces Can Tomato Paste -- (2/3 C)
2 Teaspoons Curry powder, to taste
1 Cup Water
1/4 Teaspoon Black pepper

* preferably thin egg noodles or whole wheat spaghetti
GARNISH: scallion curls, opt. (Slice green part very thin lengthwise. Drop i
nto 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 in
gredients and cook over medium heat, covered, for about 8
minutes. When pasta is done, drain well. Spoon vegetables over pasta. Garnis
h 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 p
roducts, 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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