Try this Indian Chickpea Ragout with Vegetables recipe, or contribute your own.
Suggest a better descriptionJulie 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 1/3 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"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (415g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 773 | ||
Calories from Fat: 168 (22%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 18.7g | 25 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 323.7mg | 11 % | |
Potassium 2334.5mg | 61 % | |
Total Carbohydrate 121.3g | 36 % | |
Dietary Fiber 35g | 140 % | |
Sugars, other 86.3g | ||
Protein 38g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 773
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.