Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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