Indian Chickpea Ragout With Vegetables Recipe

Name: Indian Chickpea Ragout With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh cilantro, chopped; 1/2 cup cucumber, peeled, seeded, diced; 1/2 red onion, finely chopped; 1 cup plain yogurt; 3 tablespoons vegetable oil; 1 teaspoon cumin seed; 1 teaspoon fennel seed; 1 teaspoon red pepper flakes, crushed; 2 tablespoons ground coriander; 1 cup onion, chopped; 1 tablespoon fresh ginger, grated; 1 medium zucchini, cut into 1-inch pieces; 1 bell pepper, peeled, seeded, cut into 1-inch pieces; 3 cups chickpeas, cooked; 1 1/2 cups tomatoes, peeled and diced; 2 tablespoons tomato paste; kosher salt & freshly ground black pepper

Servings: persons

1/2 cup fresh cilantro, chopped
1/2 cup cucumber, peeled, seeded, diced
1/2 red onion, finely chopped
1 cup plain yogurt
3 tablespoons vegetable oil
1 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon red pepper flakes, crushed
2 tablespoons ground coriander
1 cup onion, chopped
1 tablespoon fresh ginger, grated
1 medium zucchini, cut into 1-inch pieces
1 bell pepper, peeled, seeded, cut into 1-inch pieces
3 cups chickpeas, cooked
1 1/2 cups tomatoes, peeled and diced
2 tablespoons tomato paste
kosher salt & freshly ground black pepper

1
Combine the cilantro, cucumber, red onion and yogurt and mix well; place in serving bowl and refrigerate until needed.
2
In a large saute pan, heat the oil over medium high heat, and add the cumin, fennel, pepper flakes, coriander and onion and saute until the onions are lightly browned, about 8 minutes.
3
Add ginger, zucchini and bell pepper and mix well.
4
Pour 1/3 cup of water over the vegetables, cover and reduce heat to low and simmer about five minutes.
5
Fold in the chickpeas and the tomatoes and increase heat to medium high and cook uncovered until the ragout is heated through and the sauce is thick, about five minutes.
6
Season with salt to taste and generous sprinkle of freshly ground pepper.
7
Serve ragout garnished with the cilantro yogurt mixture.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1/2 cup fresh cilantro, chopped, 1/2 cup cucumber, peeled, seeded, diced, 1/2 red onion, finely chopped, 1 cup plain yogurt, and more.

Yes, Indian Chickpea Ragout With Vegetables 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.

Indian Chickpea Ragout With Vegetables

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