Chick Pea Ragout with Glazed Vegetables 'Chana Masala' |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
3 cups cooked chick peas, home-cooked or use one 32-ounce can, drained |
1 1/2 cups fresh peeled and chopped tomato |
2 tablespoons tomato paste |
3 tablespoons vegetable oil |
1 cup finely chopped onions |
1 tablespoon finely chopped garlic |
1 tablespoon grated or crushed fresh ginger |
2 teaspoons cumin seeds |
2 tablespoons ground coriander seeds |
1 medium-sized zucchini, cut into 1-inch pieces |
1 red bell pepper, cored and cut into 1-inch pieces |
coarse salt and black pepper to taste |
water to cover |
1/2 cup plain yogurt |
1/2 cup chopped cucumber |
1/2 cup chopped scallion |
1/2 cup chopped coriander |
1 tablespoon (or to taste) chopped hot green chilies |
Directions:
1. In a large bowl combine chick peas, tomatoes and tomato paste. Set aside. In a large pan heat the oil over moderately-high heat. Add the onion, garlic, ginger, cumin and coriander. Cook, stirring often, until the onions turn light brown, about 8 minutes. Add zucchini, bell peppers and salt and black pepper to taste. Pan roast the vegetables, stirring regularly, for 5 minutes.
2. Add chick pea-tomato mixture to the onion mixture. Add water and bring contents to a boil. Lower heat and simmer, covered, for 5 minutes, or until the flavors are blended and the sauce is very thick. Serve ragout topped with yogurt.
3. For the topping: Combine yogurt, cucumber, scallion, coriander and hot green chilies.
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