Indian chickpea ragout with vegetables

4 Servings

Ingredients

Quantity Ingredient
½ cup Chopped fresh cilantro
½ cup Peeled and finely chopped cucumber
½ cup Finely chopped red onion
1 cup Plain yogurt
3 tablespoons Vegetable oil
1 teaspoon Cumin seeds
1 teaspoon Fennel seeds
1 teaspoon Crushed red pepper flakes
2 tablespoons Ground coriander
1 cup Chopped onions
1 tablespoon Grated fresh ginger
1 medium Zucchini; 1\" pieces
1 Red or green bell pepper; 1\" pieces
3 cups Cooked chickpeas
1½ cup Peeled; chopped fresh tomatoes mixed with
2 tablespoons Tomato paste
Salt and pepper to taste

Directions

Julie Sahni

Combine the cilantro, cucumber, red onion, and yogurt. Mix well, transfer to a small serving bowl, and refrigerate until needed.

In a large saute pan, heat the oil over medium-high heat; saute the cumin, fennel, pepper flakes, coriander, and onions until the onions are lightly browned, about 8 min. Add ginger, zucchini, and bell pepper, and mix well.

Pour ⅓ c water over the vegetables, cover and reduce heat to low. Simmer until vegetables are cooked but still firm, about 5 min.

Fold in the chickpeas and tomatoes. Increase heat to medium high, and cook uncovered until the ragout is heated through and the sauce is thick, about 5 min. Season to taste. Serve ragout garnished with the cilantro-yogurt mixture and accompanied by pita or nan bread.

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 28, 98, converted by MM_Buster v2.0l.

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