CHICK PEA RAGOUT WITH GLAZED VEGETABLES 'CHANA MASALA'

Chick Pea Ragout with Glazed Vegetables 'Chana Masala' image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 18

3 cups cooked chick peas, home-cooked or use one 32-ounce can, drained
1 1/2 cups fresh peeled and chopped tomato
2 tablespoons tomato paste
3 tablespoons vegetable oil
1 cup finely chopped onions
1 tablespoon finely chopped garlic
1 tablespoon grated or crushed fresh ginger
2 teaspoons cumin seeds
2 tablespoons ground coriander seeds
1 medium-sized zucchini, cut into 1-inch pieces
1 red bell pepper, cored and cut into 1-inch pieces
Coarse salt and black pepper to taste
Water to cover
1/2 cup plain yogurt
1/2 cup chopped cucumber
1/2 cup chopped scallion
1/2 cup chopped coriander
1 tablespoon (or to taste) chopped hot green chilies

Steps:

In a large bowl combine chick peas, tomatoes and tomato paste. Set aside. In a large pan heat the oil over moderately-high heat. Add the onion, garlic, ginger, cumin and coriander. Cook, stirring often, until the onions turn light brown, about 8 minutes. Add zucchini, bell peppers and salt and black pepper to taste. Pan roast the vegetables, stirring regularly, for 5 minutes.
Add chick pea-tomato mixture to the onion mixture. Add water and bring contents to a boil. Lower heat and simmer, covered, for 5 minutes, or until the flavors are blended and the sauce is very thick. Serve ragout topped with yogurt.
For the topping: Combine yogurt, cucumber, scallion, coriander and hot green chilies.