Chickpea Ragout With Vegetables (india)

Recipe Ingredients

1/2 cup	8g / 0.3oz	Chopped fresh cilantro
1/2 cup	73g / 2.6oz	Finely chopped cucumber - peeled
1/2 cup	31g / 1.1oz	Finely chopped red onion
1 cup	237ml	Plain yogurt
3 tablespoons	45ml	Vegetable oil
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Fennel seeds
1 teaspoon	5ml	Crushed red-pepper flakes
2 tablespoons	30ml	Ground coriander
1 cup	62g / 2.2oz	Chopped onions
1 tablespoon	15ml	Grated fresh ginger
1 tablespoon	15ml	Zucchini - cut into 1" pieces (medium)
1		Red or green bell pepper - cored
		And cut into 1" pieces
3 cups	711ml	Cooked chickpeas - approximate
1 1/2 cups	93g / 3.3oz	Chopped tomatoes - peeled
		And mixed with
2 tablespoons	30ml	Tomato paste
		OR sub. 1+1/2 cups canned italian-style
		Plum tomatoes in puree
		Kosher salt
		Black pepper

Recipe Instructions

In a medium mixing bowl, 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, and add the cumin, fennel, pepper flakes, coriander and onions. Saute until the onions are lightly browned, about 8 minutes. Add ginger. zucchini and bell pepper, and mix well. Pour one-third cup water over the vegetables, cover and reduce heat to low. Simmer until vegetables are cooked but still firm, about 5 minutes.

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 minutes. Season with salt to taste, and a generous sprinkling of black pepper.

Serve stew ranished with cilantro-yogurt mixture and accompany with flat bread.

Notes: To serve: topped with yogurt mixed with diced cucumber, red onion and cilantro; toasted pita. REF Julie Sahni's Introduction to Indian Cooking by Julie Sahni. Paperback, Ten Speed Pr March 1998, ISBN: 0898159768

Source:
Sahni's Introduction to Indian Cooking

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