Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Pasta * 2 T 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 t Curry powder, to taste
1 c Water 1/4 t 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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