Chick Pea - Zucchini Curry

Recipe Ingredients

8 oz	227g	Pasta *
2 tablespoons	30ml	Safflower oil
1 tablespoon	15ml	Onion - chopped (1/4 cup) (small)
1		Garlic - minced
1 1/2 cups	355ml	Sliced mushrooms - (4 oz)
1 cup	237ml	Zucchini - sliced (medium)
1 cup	62g / 2.2oz	Tomato - cubed (large)
1		Chick peas - drained(1.5 c
1		Tomato paste - (2/3 c)
2 teaspoons	10ml	Curry powder - to taste
1 cup	237ml	Water
1/4 teaspoon	1.3ml	Black pepper

Recipe Instructions

* 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.

Source:
the California Culinary Academy

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