Chickpea and Zucchini Curry

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Chickpea & Zucchini Curry

 

8 ozs. pasta, thin egg noodles or whole wheat spaghetti (or gf pasta if

necessary)

2 tbsps. safflower oil

1 small onion, chopped

1 clove garlic, minced

1 1/2 cs. sliced mushrooms

2 med zucchini, sliced

1 large tomato, cubed

1 15 oz. can chickpeas, drained

1 6 oz. can tomato paste

2 tsps. curry powder, to taste

1 c. water

1/4 tsp. black pepper

 

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. Makes 4 servings.