Name: Chick Pea Ragout with Glazed Vegetables 'Chana Masala'
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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

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.

c. Julie Sahni 1998. Adapted from Julie Sahni's Introduction to Indian Cooking,Ten Speed Press 1998. Used with permission

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Chick Pea Ragout with Glazed Vegetables 'Chana Masala'

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