Chick pea - zucchini curry

4 servings

Ingredients

Quantity Ingredient
8 ounces Pasta *
1 x Sm Onion, chopped (1/4 cup)
1½ cup Sliced Mushrooms (4 oz)
1 x Lg Tomato, cubed
6 ounces Can Tomato paste (2/3 c)
1 cup Water
2 tablespoons Safflower Oil
1 x Clove Garlic, minced
2 xes Med Zucchini, sliced
15 ounces Can Chick peas,drained(1.5 c
2 teaspoons Curry powder, to taste
¼ teaspoon Black pepper

Directions

* 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.

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