8 oz Pasta  *
2 tb Safflower Oil
Sm Onion, chopped (1/4 cup)
Clove Garlic, minced
1 1/2 c  Sliced Mushrooms (4 oz)
2 x  Med Zucchini, sliced
Lg Tomato, cubed
15 oz Can Chick peas,drained(1.5 c
6 oz Can Tomato paste (2/3 c)
2 ts Curry powder, to taste
1 c  Water
1/4 ts Black pepper

* preferably thin egg noodles or whole wheat spaghetti GARNISH: scallion
curls, opt. (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. Saute 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. Garnish with scallion curls. VARIATIONS: – add 1-2 t finely minced
gingerroot; saute with vegetables – serve on beds of hot cooked brown rice
~ serve on couscous NOTE: Vegans are strict vegetarians who eat neither
animal flesh nor animal products, including all dairy products. This dish
would fit into a vegan diet. The chick peas and pasta complement each other
to form a complete protein.