Recipe - Indian Chickpea Ragout With Vegetables

One half cup Chopped fresh cilantro
One half cup Peeled and finely chopped
cucumber
One half cup Finely chopped red onion
1 cup Plain yogurt
3 tablespoon Vegetable oil
1 teaspoon Cumin seeds
1 teaspoon Fennel seeds
1 teaspoon Crushed red pepper flakes
2 tablespoon Ground coriander
1 cup Chopped onions
1 tablespoon Grated fresh ginger
1 md Zucchini; 1" pieces
1 Red or green bell pepper; 1"
pieces
3 cup Cooked chickpeas
1 One half cup Peeled; chopped fresh
tomatoes mixed with
2 tablespoon 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 mediumhigh 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 cup 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 cilantroyogurt
mixture and accompanied by pita or nan bread.

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Sep 28, 98,
converted by MM_Buster v2.0l.