Indian Chickpea Ragout With Vegetables Recipe

Name: Indian Chickpea Ragout With Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 1 or more
Ingredients: Fresh Cilantro; 1/2 cup diced cucumber; 1/4 cup finely chopped red onion; Plain Yogurt; Vegetable Oil; Cumin Seed; Fennel Seed; Red Pepper Flakes; Ground Coriander; 1 medium onion (finely chopped); Fresh Ginger; 1 medium zucchini (diced); 1 bell pepper (diced, any color); 1 (15-ounce) can chickpeas (drained and rinsed); 1 (14.5-ounce) can diced tomatoes (undrained); Tomato Paste; Kosher Salt & Freshly Ground Black Pepper

A vibrant and healthy Indian chickpea ragout, inspired by Julie Sahni, bursting with fresh flavors! This quick and easy recipe combines tender chickpeas with colorful vegetables in a fragrant, flavorful sauce. Perfect served with naan or pita bread, and a dollop of cooling Greek yogurt (non-fat for a lighter option). Get ready for a taste sensation!

Prep Time 15 mins

Cook Time 25 mins

Calories 413.6 kcal

Protein 28g

Rating 3.7 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Indian Chickpea Ragout With Vegetables

Fresh Cilantro
1/2 cup diced cucumber
1/4 cup finely chopped red onion
Plain Yogurt
Vegetable Oil
Cumin Seed
Fennel Seed
Red Pepper Flakes
Ground Coriander
1 medium onion (finely chopped)
Fresh Ginger
1 medium zucchini (diced)
1 bell pepper (diced, any color)
1 (15-ounce) can chickpeas (drained and rinsed)
1 (14.5-ounce) can diced tomatoes (undrained)
Tomato Paste
Kosher Salt & Freshly Ground Black Pepper

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How to Make Indian Chickpea Ragout With Vegetables

**Prepare the Yogurt Mixture:** In a medium bowl, combine 1/2 cup chopped cilantro, 1/2 cup diced cucumber, 1/4 cup finely chopped red onion, and 1 cup plain Greek yogurt (non-fat preferred). Mix well and refrigerate until serving.
**Sauté Aromatics:** Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add 1 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 1/4 teaspoon red pepper flakes, 1 teaspoon coriander powder, and 1 medium onion (finely chopped). Sauté until onions are lightly browned, about 8 minutes.
**Add Vegetables:** Add 1 inch ginger (grated), 1 medium zucchini (diced), and 1 bell pepper (diced, any color). Stir well to combine.
**Simmer Vegetables:** Pour 1/3 cup water into the pan, cover, and reduce heat to low. Simmer for 5 minutes, or until vegetables are slightly tender.
**Combine Chickpeas and Tomatoes:** Stir in 1 (15-ounce) can chickpeas (drained and rinsed) and 1 (14.5-ounce) can diced tomatoes (undrained). Increase heat to medium-high, and cook uncovered for 5 minutes, or until the sauce has thickened slightly.
**Season and Serve:** Season generously with salt and freshly ground black pepper to taste. Garnish with the chilled cilantro-yogurt mixture before serving with naan or pita bread.