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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
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8 ounces of pasta *
2 tablespoons of safflower oil
1/4 cup of onion, chopped
1 Clove Garlic, minced
1 1/2 cups of mushrooms (4 oz), sliced
2 medium zucchini, sliced
1 large tomato, cubed
15 ounce can of chick peas, drained
6 ounces can of tomato paste, (2/3cup)
2 teaspoons of curry powder, to taste
1 cup of water
1/4 teaspoon of black pepper |
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*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. Sauté 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; sauté 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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