*  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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