Chickpea Ragout With Vegetables

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Chickpea Ragout With Vegetables

 

1/2 cup chopped fresh cilantro

1/2 cup finely chopped cucumber, peeled

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 " pieces

1 red or green bell pepper, cored and cut into 1 "

pieces

3 cups cooked chickpeas, approximate

1 1/2 cups chopped tomatoes, peeled and mixed with 2

tablespoons tomato paste or sub. 1+1/2 cups canned

italian-style plum tomatoes in puree

kosher salt

black pepper

 

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.

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 one-third cup

water over the vegetables, cover and reduce heat to

low. Simmer until vegetables are cooked but still

firm, about 5 minutes.

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 stew ranished with cilantro-yogurt mixture and

accompany with flat bread.

To serve: topped with yogurt mixed with diced

cucumber, red onion and cilantro; toasted pita.

Serves 4.

 

 

 

 

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