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.

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 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.

That's it — enjoy your meal!

Indian Chickpea Ragout With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions