Cooking Index - Cooking Recipes & IdeasChickpea Ragout With Vegetables (india) Recipe - Cooking Index

Chickpea Ragout With Vegetables (india)

Cuisine: Indian
Courses: Dressings, Starters and appetizers
Serves: 4 people

Recipe Ingredients

1/2 cup 8g / 0.3ozChopped fresh cilantro
1/2 cup 73g / 2.6ozFinely chopped cucumber - peeled
1/2 cup 31g / 1.1ozFinely chopped red onion
1 cup 237mlPlain yogurt
3 tablespoons 45mlVegetable oil
1 teaspoon 5mlCumin seeds
1 teaspoon 5mlFennel seeds
1 teaspoon 5mlCrushed red-pepper flakes
2 tablespoons 30mlGround coriander
1 cup 62g / 2.2ozChopped onions
1 tablespoon 15mlGrated fresh ginger
1 tablespoon 15mlZucchini - cut into 1" pieces (medium)
1   Red or green bell pepper - cored
  And cut into 1" pieces
3 cups 711mlCooked chickpeas - approximate
1 1/2 cups 93g / 3.3ozChopped tomatoes - peeled
  And mixed with
2 tablespoons 30mlTomato 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

Sahni's Introduction to Indian Cooking


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.