Chick Pea and Vegetable Ragout
From The American Institute for Cancer Research

1 1/2 cups diced (1/2-inch) onion
2 carrots, sliced (1/2-inch diagonals), about 1 cup
1 rib celery, sliced (1/2-inch), about 1 cup
1 garlic clove, chopped
1 Tbsp. olive oil
1 tsp. curry powder
1/2 tsp. ground cumin
1 can (19 oz.) chick peas, rinsed and drained
1 can (15 oz.) cut up tomatoes with juices
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 cup frozen cut green beans
1/4 cup raisins
2 small zucchini, quartered lengthwise and cut into 1/2-inch pieces
salt and freshly ground black pepper
1 cup plain nonfat yogurt, at room temperature
2 Tbsp. chopped, dry roasted peanuts (garnish, optional)

Combine the onion, carrots, celery, garlic and olive oil in a 10-inch nonstick skillet that has a tight-fitting lid. Cook, stirring occasionally, over medium heat for 10 minutes; do not brown. Stir in curry and cumin; cook, stirring, 1 minute.

Add the chick peas, tomatoes, sweet potato, green beans and raisins. Cook, covered, for 10 minutes. Add 2 or 3 tablespoons water as needed to keep the mixture moist. Stir in the zucchini; cover and cook until all the vegetables are tender, about 5 minutes longer. Add salt and pepper to taste.

Remove from heat; let stand uncovered. In a medium bowl, stir the yogurt until smooth. Add a spoonful of the hot vegetable mixture and stir to blend. Transfer to the skillet and stir to blend. Sprinkle with peanuts before serving, if desired.

Each of the four servings contains 318 calories and 6 grams of fat.