Indian Chickpea Ragout With Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Chopped fresh cilantro |
| 1/2 | c | Peeled and finely chopped |
| cucumber | ||
| 1/2 | c | Finely chopped red onion |
| 1 | c | Plain yogurt |
| 3 | T | Vegetable oil |
| 1 | t | Cumin seeds |
| 1 | t | Fennel seeds |
| 1 | t | Crushed red pepper flakes |
| 2 | T | Ground coriander |
| 1 | c | Chopped onions |
| 1 | T | Grated fresh ginger |
| 1 | Zucchini, 1" pieces | |
| 1 | Red or green bell pepper, 1" | |
| pieces | ||
| 3 | c | Cooked chickpeas |
| 1 1/2 | c | Peeled, chopped fresh |
| tomatoes mixed with | ||
| 2 | T | Tomato paste |
| Salt and pepper to taste |
INSTRUCTIONS
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" <Robert-Miles@usa.net> on Sep 28, 98, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 473
Calories From Fat: 154
Total Fat: 17.7g
Cholesterol: 3.7mg
Sodium: 814.7mg
Potassium: 1086.1mg
Carbohydrates: 67.7g
Fiber: 12.7g
Sugar: 24.8g
Protein: 15.8g