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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Have a surplus of zucchini? Like chickpeas? (Also known as garbanzo beans.) Here's a tasty dish for you! Ingredients:
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 tomato, 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) |
Directions:
1. Boil a large pot of water; cook pasta until al dente.
2. While pasta is cooking, heat oil in a saucepan.
3. Add onion, garlic, mushrooms, and zucchini and sauté until zucchini is tender but not mushy.
4. Stir in remaining ingredients and cook over medium heat, covered, for about 8 minutes.
5. When pasta is done, drain well.
6. Spoon vegetables over pasta and garnish with scallion curls.
7. 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.
8. 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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