*  Exported from  MasterCook  *
 
                         CHICK PEA - ZUCCHINI CURRY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Pasta  *
    2       T            Safflower Oil
    1       x            Sm Onion, chopped (1/4 cup)
    1       x            Clove Garlic, minced
    1 1/2   c            Sliced Mushrooms (4 oz)
    2       x            Med Zucchini, sliced
    1       x            Lg Tomato, cubed
   15       oz           Can Chick peas,drained (1.5 c
    6       oz           Can Tomato paste (2/3 c)
    2       t            Curry powder, to taste
    1       c            Water
      1/4   t            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
   ~ 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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