Recipe Collection
Recipe Collection |
|
Recipe: Indian Chickpea Ragout with Vegetables
Categories: None
Yield: 4 Servings
1/2 c Chopped fresh cilantro
1/2 c Peeled and finely chopped
-- cucumber
1/2 c Finely chopped red onion
1 c Plain yogurt
3 tb Vegetable oil
1 ts Cumin seeds
1 ts Fennel seeds
1 ts Crushed red pepper flakes
2 tb Ground coriander
1 c Chopped onions
1 tb Grated fresh ginger
1 md Zucchini; 1" pieces
1 Red or green bell pepper; 1"
-- pieces
3 c Cooked chickpeas
1 1/2 c Peeled; chopped fresh
-- tomatoes mixed with
2 tb Tomato paste
Salt and pepper to taste
Julie Sahni
Combine the cilantro, cucumber, red onion, and yogurt. Mix well, transfer to a small serving bowl, and refrigerate until needed.
In a large saute pan, heat the oil over medium-high heat; saute the cumin, fennel, pepper flakes, coriander, and onions until the onions are lightly browned, about 8 min. Add ginger, zucchini, and bell pepper, and mix well. Pour 1/3 c water over the vegetables, cover and reduce heat to low. Simmer until vegetables are cooked but still firm, about 5 min.
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 min. Season to taste. Serve ragout garnished with the cilantro-yogurt mixture and accompanied by pita or nan bread.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 28, 98, converted by MM_Buster v2.0l.
|
None yet posted - you can be the first! |
|
(All fields except email are required) [ Comment Policy ]
|