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.