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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|Serving Size: 1 Serving (415g)|
|Recipe Makes: 4|
|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 %|
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Calories per serving: 773
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