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Prep 10 mins
Cook 20 mins
Have a surplus of zucchini? Like chickpeas? (Also known as garbanzo beans.) Here's a tasty dish for you!
- 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)
- 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.
This was a very easy to make (my first curry dish). It was very good but I don't think the curry that I used was very strong, I had to double it. But I will be making this again, Avi enjoyed it just wanted more heat I think.