Recipe: Chick Pea Ragout with Glazed Vegetables (Chana Masala) (Indian)

CHICK PEA RAGOUT WITH GLAZED VEGETABLES
(CHANA MASALA)

3 cups chickpeas, cooked (or use 32 oz canned, drained)
1 1/2 cups chopped tomato, fresh and peeled
2 tablespoons tomato paste
3 tablespoons vegetable oil
1 cup finely chopped onions
1 tablespoon minced garlic
1 tablespoon grated ginger root
2 teaspoons cumin seed
2 tablespoons ground coriander
1 medium zucchini, cut into 1-inch pieces
1 red bell pepper, cored and cut into 1-inch pieces
salt and pepper (to taste)
water (to cover)
FOR THE YOGURT TOPPING (optional):
1/2 cup plain yogurt
1/2 cup chopped cucumber
1/2 cup chopped scallion
1/2 cup chopped coriander (cilantro)
1 tablespoon chopped green chili peppers (or to taste)

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.

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.

TO MAKE THE YOGURT TOPPING:
Combine yogurt, cucumber, scallion, coriander and hot green chilies.

Servings: 4
Source: Julie Sahni's Introduction to Indian Cooking