Indian Chickpea Ragout with Vegetables
|1/2 cFresh Cilantro; chopped|
|1/2 c?; Peeled and finely chopped|
|1/2 cred onion; Finely chopped|
|1 cPlain yogurt|
|3 tbVegetable oil|
|1 tsCumin seeds|
|1 tsFennel seeds|
|1 tsCrushed red pepper flakes|
|2 tbGround coriander|
|1 cOnions; chopped|
|1 tbfresh ginger; Grated|
|1 mdZucchini; 1" pieces|
|1 bell pepper; Red or green|
|3 cchickpeas; Cooked|
|1 1/2 c?; Peeled, chopped, fresh|
|2 tbTomato paste|
|salt and pepper; to taste|
Indian Chickpea Ragout with Vegetables Preparation
Julie 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"
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