Chick Pea Ragout with Glazed Vegetables 'Chana Masala'

Total Time:
35 min
15 min
20 min

4 servings

  • 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
  • YOGURT TOPPING (optional):
  • 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
  • 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.

  • For the topping: Combine yogurt, cucumber, scallion, coriander and hot green chilies.

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