Julie Sahni's Indian Chickpea Ragout With Vegetables
Published May 12, 1998
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup chopped fresh cilantro
½ cup peeled and finely chopped cucumber
½ 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-inch pieces
1 red or green bell pepper, cored and cut into 1-inch pieces
3 cups cooked chickpeas or two 15 ½-ounce cans, drained
1 ½ cups peeled, chopped fresh tomatoes mixed with 2 tablespoons tomato paste or 1 ½ cups canned Italian-style plum tomatoes in puree
Kosher salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
108 grams carbs; 8 milligrams cholesterol; 739 calories; 11 grams monosaturated fat; 6 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 30 grams fiber; 1436 milligrams sodium; 34 grams protein; 25 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 ⅓ cup water over the vegetables, cover and reduce heat to low. Simmer until vegetables are cooked but still firm, about 5 minutes.
- Step 3
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 ragout garnished with the cilantro-yogurt mixture and accompanied by pita or nan bread.
Private Notes
Comments
This was a wonderful combination of flavors and I thought very easy to prepare. Used other veggies we had on hand as well.
I serve this with butter chicken, rice and roti. Delicious!
So I usually hate when people post changes they made but....I added a touch of coconut milk and chopped kale at the end and I added salted & cubed eggplant before the zucchini and peppers. Delicious! The spices in this are terrific. I didn't make the yogurt sauce so instead just added chopped cilantro before serving.