Best Vegetable And Chickpea Ragout Recipes

CHICK PEA RAGOUT WITH GLAZED VEGETABLES 'CHANA MASALA'

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.

CHICKPEA RAGOUT

Steps:

• 1. Heat the oil in a heavy saucepan over medium-low heat. Add the onion and garlic; wilt, stirring, for 5 minutes. Sprinkle with cumin and stir to mellow.
• 2. Stir in chickpeas, tomatoes, thyme, honey, lemon juice, and broth. Bring to a boil, reduce heat, season with salt and pepper, and simmer for 4 minutes.
• 3. While the chickpeas cook, prepare the couscous according to package directions.
• 4. Taste the chickpeas and adjust the seasonings as needed. Remove the thyme sprigs and stir in the parsley. Serve over couscous in shallow bowls.

JULIE SAHNI'S INDIAN CHICKPEA RAGOUT WITH VEGETABLES

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.

SPINACH AND CHICKPEA RAGOUT

Steps:

• Wash spinach and chop finely (no thick stems).
• Before you begin cooking, combine the coconut, almonds, corriander and ginger in a mini-chopper or food processor and pulse until you have a coarse to medium fine paste. Reserve.
• In a large non-stick skillet over medium heat, add oil onions and garlic. Cook 2-3 minutes until onions soften taking care not to burn the garlic.
• Add the spinach, paprika, mint and a few teaspoons of water. Cook until the spinach is tender. Stir to mix.
• Add the drained chickpeas and the blend from the chopper. Stir to mix. Cook until everything is hot and the spice blend has begun to release its flavors into the dish. Season with pap.
• Add the yoghurt and poppyseeds and lower to a simmer. Season with salt and pepper to taste. Cook an additional 3-5 minutes until the ragout is fully heated, without curdling the yoghurt.
• Serve over rice.

INDIAN CHICKPEA RAGOUT WITH VEGETABLES

Steps:

• Combine the cilantro, cucumber, red onion and yogurt and mix well; place in serving bowl and refrigerate until needed.
• In a large sauté pan, heat the oil over medium high heat, and add the cumin, fennel, pepper flakes, coriander and onion and sauté until the onions are lightly browned, about 8 minutes.
• Add ginger, zucchini and bell pepper and mix well.
• Pour 1/3 cup of water over the vegetables, cover and reduce heat to low and simmer about five minutes.
• Fold in the chickpeas and the tomatoes and increase heat to medium high and cook uncovered until the ragout is heated through and the sauce is thick, about five minutes.
• Season with salt to taste and generous sprinkle of freshly ground pepper.
• Serve ragout garnished with the cilantro yogurt mixture.