Chickpea Zucchini Curry Recipe

Name: Chickpea Zucchini Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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; GARNISH; scallion, curled (Slice green part very thin lengthwise. Drop into ice water. Curls will form in about 15 minutes)

Servings: persons

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
GARNISH
scallion, curled (Slice green part very thin lengthwise. Drop into ice water. Curls will form in about 15 minutes)

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 saute 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 saute 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.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces pasta (preferably thin egg noodles or whole wheat spaghetti), 2 tablespoons oil, 1/4 cup chopped onion, 2 garlic cloves, minced, and more.

Yes, Chickpea Zucchini Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Zucchini Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions