Title: Chickpea Zucchini Curry
Categories: Vegetables, Pasta
Yield: 4 Servings
8 oz Pasta *
2 tb Safflower oil
1 sm Onion (1/4 c); 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 (1-1/2 c);
- drained
6 oz Can tomato paste (2/3 c)
2 ts Curry powder; to taste
1 c Water
1/4 ts Black pepper
Scallion curls; for garnish
- (optional)
* preferably thin egg noodles or whole wheat spaghetti
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.
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.
