Indian Chickpea Ragout with Vegetables

Ready in 1 hour

Top-ranked recipe named "Indian Chickpea Ragout with Vegetables"

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1/2 c Fresh Cilantro; chopped
1/2 c ?; Peeled and finely chopped
1/2 c red onion; Finely chopped
1 c Plain yogurt
3 tb Vegetable oil
1 ts Cumin seeds
1 ts Fennel seeds
1 ts Crushed red pepper flakes
2 tb Ground coriander
1 c Onions; chopped
1 tb fresh ginger; Grated
1 md Zucchini; 1" pieces
1 bell pepper; Red or green
3 c chickpeas; Cooked
1 1/2 c ?; Peeled, chopped, fresh
2 tb Tomato paste
salt and pepper; to taste

Original recipe makes 4



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" on Sep 28, 98,

Calories Per Serving: 773 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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