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  Recipe Home » Main Course » Chick Pea - Zucchini Curry
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  Chick Pea - Zucchini Curry
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 166
Ingredients:
8 oz Pasta *
2 tbsp Safflower Oil
1 each Sm Onion, chopped (1/4 cup)
1 each Clove Garlic, minced
1 1/2 cup Sliced Mushrooms (4 oz)
2 each Med Zucchini, sliced
1 each Lg Tomato, cubed
15 oz Can Chick peas,drained(1.5 c
6 oz Can Tomato paste (2/3 c)
2 tsp Curry powder, to taste
1 cup Water
1/4 tsp Black pepper
Instructions:
* 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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