Julie Sahni's Indian Chickpea Ragout With Vegetables

Name: Julie Sahni's Indian Chickpea Ragout With Vegetables
Total time: 30 min
Yield: 4 servings
Cuisine: italian
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

By Elaine Louie

Total Time: 30 minutes
Rating: 5(23)
Comments: Read comments

Featured in: Vegetarian That's Filling

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Ingredients

Yield:4 servings

½cup chopped fresh cilantro
½cup peeled and finely chopped cucumber
½cup finely chopped red onion
1cup plain yogurt
3tablespoons vegetable oil
1teaspoon cumin seeds
1teaspoon fennel seeds
1teaspoon crushed red pepper flakes
2tablespoons ground coriander
1cup chopped onions
1tablespoon grated fresh ginger
1medium zucchini, cut into 1-inch pieces
1red or green bell pepper, cored and cut into 1-inch pieces
3cups cooked chickpeas or two 15½-ounce cans, drained
1½cups peeled, chopped fresh tomatoes mixed with 2 tablespoons tomato paste or 1½ cups canned Italian-style plum tomatoes in puree
Kosher salt and freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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 ⅓ cup water over the vegetables, cover and reduce heat to low. Simmer until vegetables are cooked but still firm, about 5 minutes.
Step 3
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.

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Ratings

5 out of 5

23 user ratings

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Comments

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jcgleas1 year ago

This was a wonderful combination of flavors and I thought very easy to prepare. Used other veggies we had on hand as well.

VMonc1 year ago

I serve this with butter chicken, rice and roti. Delicious!

ellen5 years ago

So I usually hate when people post changes they made but....I added a touch of coconut milk and chopped kale at the end and I added salted & cubed eggplant before the zucchini and peppers. Delicious! The spices in this are terrific. I didn't make the yogurt sauce so instead just added chopped cilantro before serving.

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