Have a surplus of zucchini? Like chickpeas? (Also known as garbanzo beans.) Here's a tasty dish for you!
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Units: US | Metric
- 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)
- 1Boil a large pot of water; cook pasta until al dente.
- 2While pasta is cooking, heat oil in a saucepan.
- 3Add onion, garlic, mushrooms, and zucchini and sauté until zucchini is tender but not mushy.
- 4Stir in remaining ingredients and cook over medium heat, covered, for about 8 minutes.
- 5When pasta is done, drain well.
- 6Spoon vegetables over pasta and garnish with scallion curls.
- 7Variations: add 1-2 teaspoons finely minced ginger root and sauté with vegetables. The chickpeas and pasta complement each other to form a complete protein.
- 8If you'd like to try making your own curry powder, you might try my posted recipe: Curry Powder Mix #104344.
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Nutritional Facts for Chickpea Zucchini Curry
Serving Size: 1 (454 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 473.7
- Calories from Fat 87
- Total Fat 9.7 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 674.3 mg
- Total Carbohydrate 82.4 g
- Dietary Fiber 10.6 g
- Sugars 11.3 g
- Protein 17.2 g