JULIE SAHNI'S INDIAN CHICKPEA RAGOUT WITH VEGETABLES

Julie Sahni's Indian Chickpea Ragout With Vegetables image

Provided by Elaine Louie

Time 30m

Yield 4 servings

Number Of Ingredients 16

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 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, cut into 1-inch pieces
1 red or green bell pepper, cored and cut into 1-inch pieces
3 cups cooked chickpeas or two 15 1/2-ounce cans, drained
1 1/2 cups peeled, chopped fresh tomatoes mixed with 2 tablespoons tomato paste or 1 1/2 cups canned Italian-style plum tomatoes in puree
Kosher salt and freshly ground black pepper to taste

Steps:

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 1/3 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 ragout garnished with the cilantro-yogurt mixture and accompanied by pita or nan bread.

Nutrition Facts : @context http, Calories 739, UnsaturatedFat 16 grams, Carbohydrate 108 grams, Fat 22 grams, Fiber 30 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 1436 milligrams, Sugar 25 grams, TransFat 0 grams