Julie Sahni's Indian Chickpea Ragout With Vegetable

Name: Julie Sahni's Indian Chickpea Ragout With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped fresh cilantro; 1/2 cup peeled and finely chopped cucumber; 1/2 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 1/2-ounce cans, drained; 1 1/2 cups peeled, chopped fresh tomatoes mixed with 2 tablespoons tomato paste or 1 1/2 cups canned Italian-style plum tomatoes in puree; Kosher salt and freshly ground black pepper to taste

Servings: persons

1/2 cup chopped fresh cilantro
1/2 cup peeled and finely chopped cucumber
1/2 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 1/2-ounce cans, drained
1 1/2 cups peeled, chopped fresh tomatoes mixed with 2 tablespoons tomato paste or 1 1/2 cups canned Italian-style plum tomatoes in puree
Kosher salt and freshly ground black pepper to taste

1
In a medium mixing bowl, combine the cilantro, cucumber, red onion and yogurt.
2
Mix well, transfer to a small serving bowl and refrigerate until needed.
3
In a large saute pan, heat the oil over medium-high heat, and add the cumin, fennel, pepper flakes, coriander and onions.
4
Saute until the onions are lightly browned, about 8 minutes.
5
Add ginger, zucchini and bell pepper, and mix well.
6
Pour 1/3 cup water over the vegetables, cover and reduce heat to low.
7
Simmer until vegetables are cooked but still firm, about 5 minutes.
8
Fold in the chickpeas and tomatoes.
9
Increase heat to medium high, and cook uncovered until the ragout is heated through and the sauce is thick, about 5 minutes.
10
Season with salt to taste, and a generous sprinkling of black pepper.
11
Serve ragout garnished with the cilantro-yogurt mixture and accompanied by pita or nan bread.

464

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 16 ingredients. The key ingredients include: 1/2 cup chopped fresh cilantro, 1/2 cup peeled and finely chopped cucumber, 1/2 cup finely chopped red onion, 1 cup plain yogurt, and more.

Yes, Julie Sahni's 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!

Julie Sahni's Indian Chickpea Ragout With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions