Indian Chickpea Ragout With Vegetables Recipe

Indian Chickpea Ragout With Vegetables Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1/2 cup: Chopped fresh cilantro,
1/2 cup: Peeled and finely chopped cucumber,
1/2 cup: Finely chopped red onion,
1 cup: Plain yogurt,
3 tbsp: Vegetable oil,
1 tsp: Cumin seeds,
1 tsp: Fennel seeds,
1 tsp: Crushed red pepper flakes,
2 tbsp: Ground coriander,
1 cup: Chopped onions,
1 tbsp: Grated fresh ginger,
1 medium: Zucchini, 1" pieces
1: Red or green bell pepper, 1" pieces
3 cup: Cooked chickpeas,
1 1/2 cup: Peeled, chopped fresh tomatoes mixed with
2 tbsp: 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 1/3 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" on Sep 28, 98,
converted by MM_Buster v2.0l.


Source from luhu.jp