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Chickpea Zucchini Curry

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“Have a surplus of zucchini? Like chickpeas? (Also known as garbanzo beans.) Here's a tasty dish for you!”

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
  • 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 sauté 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 sauté 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.

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