Chickpea Zucchini Curry

Recipe by Julesong
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces pasta (preferably thin egg noodles or whole wheat spaghetti)
  • 2
    tablespoons oil
  • 14
    cup chopped onion
  • 2
    garlic cloves, minced
  • 1 12
    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
  • 14
    teaspoon black pepper
  • GARNISH
  • scallion, curled (Slice green part very thin lengthwise. Drop into ice water. Curls will form in about 15 minutes)
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DIRECTIONS

  • 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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