Chick Pea Ragout with Glazed Vegetables 'Chana Masa

Name: Chick Pea Ragout with Glazed Vegetables 'Chana Masala'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked chick peas, home-cooked or use one 32-ounce can, drained; 1 1/2 cups fresh peeled and chopped tomato; 2 tablespoons tomato paste; 3 tablespoons vegetable oil; 1 cup finely chopped onions; 1 tablespoon finely chopped garlic; 1 tablespoon grated or crushed fresh ginger; 2 teaspoons cumin seeds; 2 tablespoons ground coriander seeds; 1 medium-sized zucchini, cut into 1-inch pieces; 1 red bell pepper, cored and cut into 1-inch pieces; Coarse salt and black pepper to taste; Water to cover; 1/2 cup plain yogurt; 1/2 cup chopped cucumber; 1/2 cup chopped scallion; 1/2 cup chopped coriander; 1 tablespoon (or to taste) chopped hot green chilies

Servings: persons

3 cups cooked chick peas, home-cooked or use one 32-ounce can, drained
1 1/2 cups fresh peeled and chopped tomato
2 tablespoons tomato paste
3 tablespoons vegetable oil
1 cup finely chopped onions
1 tablespoon finely chopped garlic
1 tablespoon grated or crushed fresh ginger
2 teaspoons cumin seeds
2 tablespoons ground coriander seeds
1 medium-sized zucchini, cut into 1-inch pieces
1 red bell pepper, cored and cut into 1-inch pieces
Coarse salt and black pepper to taste
Water to cover
1/2 cup plain yogurt
1/2 cup chopped cucumber
1/2 cup chopped scallion
1/2 cup chopped coriander
1 tablespoon (or to taste) chopped hot green chilies

1
In a large bowl combine chick peas, tomatoes and tomato paste.
2
Set aside.
3
In a large pan heat the oil over moderately-high heat.
4
Add the onion, garlic, ginger, cumin and coriander.
5
Cook, stirring often, until the onions turn light brown, about 8 minutes.
6
Add zucchini, bell peppers and salt and black pepper to taste.
7
Pan roast the vegetables, stirring regularly, for 5 minutes.
8
Add chick pea-tomato mixture to the onion mixture.
9
Add water and bring contents to a boil.
10
Lower heat and simmer, covered, for 5 minutes, or until the flavors are blended and the sauce is very thick.
11
Serve ragout topped with yogurt.
12
For the topping: Combine yogurt, cucumber, scallion, coriander and hot green chilies.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups cooked chick peas, home-cooked or use one 32-ounce can, drained, 1 1/2 cups fresh peeled and chopped tomato, 2 tablespoons tomato paste, 3 tablespoons vegetable oil, and more.

Yes, Chick Pea Ragout with Glazed Vegetables 'Chana Masala' falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chick Pea Ragout with Glazed Vegetables 'Chana Masala'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions