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Chick Pea - Zucchini Curry

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      Title: CHICK PEA - ZUCCHINI CURRY
 Categories: Main dish, Vegetables
      Yield: 4 Servings
 
      8 oz Pasta  *
      2 tb 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 ts Curry powder, to taste
      1 c  Water
    1/4 ts 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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