Indian Chickpea Ragout With Vegetables

READY IN: 25mins
Recipe by Chef Kate

A very healthy and fresh tasting ragout by way of Julie Sahni. Delicious with some naan or pita on the side. If you can find Greek yogurt, all the better. And if you are watching calories, non-fat yogurt is just fine.

Top Review by KiwiYank

Very nice. I also halved the fennel seed and upped the cumin, for my taste preferences. I used a 400 gm tin of diced tomatoes and no water. I really like the yogurt too, it is just how I like raita to be. Thick not runny. Yum! Could add more vegetables if you like, we used a couple asparagus that needed using up. Thanks

Ingredients Nutrition

Directions

  1. Combine the cilantro, cucumber, red onion and yogurt and mix well; place in serving bowl and refrigerate until needed.
  2. In a large sauté pan, heat the oil over medium high heat, and add the cumin, fennel, pepper flakes, coriander and onion and sauté 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.

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