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.