Recipe - Chick Pea - Zucchini Curry

8 ounce Pasta *
2 tablespoon Safflower Oil
Sm Onion, chopped (One fourth cup)
Clove Garlic, minced
1 One half cup Sliced Mushrooms (4 oz)
2 x Med Zucchini, cut or sliced up
Lg Tomato, cubed
15 ounce Can Chick peas,drained(1.5 c
6 ounce Can Tomato paste (2/3 c)
2 teaspoon Curry powder, to taste
1 cup Water
One fourth teaspoon 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 12 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini