---------- Recipe via Meal-Master (tm) v8.01
  
       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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