8 ounces pasta (preferably thin egg noodles or whole wheat spaghetti)
2 tablespoons oil
1/4 cup chopped onion
2 garlic cloves, minced
1 1/2 cups mushrooms, sliced
2 medium zucchini, sliced
1 large tomatoes, chopped
1 (15 ounce) can chickpeas, drained (about 1 1/2 cups)
1 (6 ounce) can tomato paste (about 2/3 cup)
2 teaspoons of your favorite curry powder, to taste
1 cup water
1/4 teaspoon black pepper
scallion, curled (Slice green part very thin lengthwise. Drop into ice water. Curls will form in about 15 minutes)
Steps:
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 and sauté 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 and garnish with scallion curls.
Variations: add 1-2 teaspoons finely minced ginger root and sauté with vegetables. The chickpeas and pasta complement each other to form a complete protein.
If you'd like to try making your own curry powder, you might try my posted recipe: Curry Powder Mix #104344.
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