Recipe for Chick Pea - Zucchini Curry

8.00	oz	Pasta *
2.00	tb	Safflower Oil
		Sm Onion, chopped (1/4 cup)
		Clove Garlic, minced
1.50	c	Sliced Mushrooms (4 oz)
2.00	x	Med Zucchini, sliced
		Lg Tomato, cubed
15.00	oz	Can Chick peas,drained(1.5 c
6.00	oz	Can Tomato paste (2/3 c)
2.00	ts	Curry powder, to taste
1.00	c	Water
0.25	ts	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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