Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Pasta *
2 tb Safflower oil
1/4 c Onion -- chopped
1 cl Garlic -- minced
1 1/2 c Sliced mushrooms (4 oz)
2 md Zucchini -- sliced
1 lg Tomato -- cubed
15 oz Can chickpeas -- drained
6 oz Can tomato paste (2/3 c)
2 ts Curry powder -- to taste
1 c Water
1/4 ts Black pepper
Garnish:
Scallions (optional)
* preferably thin egg noodles or whole wheat spaghetti
Garnish:
Scallion curls. (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 to 2 ts finely minced ginger; 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 chickpeas and pasta complement each
other to form a complete protein.
