Chick Pea - Zucchini Curry
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        pasta *
   2      tablespoons   safflower oil
   1      small         onion -- chopped (1/4 cup)
   1      clove         garlic -- minced
   1 1/2  cups          sliced mushrooms -- (4 oz)
   2      medium        zucchini -- sliced
   1      large         tomato -- cubed
   1      15 ounces ca  chick peas -- drained(1.5 c
   1      6 ounces can  tomato paste -- (2/3 c)
   2      teaspoons     curry powder -- to taste
   1      cup           water
     1/4  teaspoon      black pepper
 

Preparation:

* 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 ginger root; sauté with vegetables. Serve on beds of hot cooked brown rice. Serve on couscous NOTE: The chick peas and pasta complement each other to form a complete protein.