Recipe courtesy of Julie Sahni

Chick Pea Ragout with Glazed Vegetables 'Chana Masala'

Save Recipe
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe


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


  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.