|
Ingredients
|
Quantity
|
|
Chopped fresh cilantro
|
½ cup
|
|
Finely chopped cucumber – peeled
|
½ cup
|
|
Finely chopped red onion
|
½ cup
|
|
Plain yogurt
|
1 cup
|
|
Vegetable oil
|
3 tbsp
|
|
Cumin seeds
|
1 tsp
|
|
Fennel seeds
|
1 tsp
|
|
Crushed red – pepper flakes
|
1 tsp
|
|
Ground coriander
|
2 tbsp
|
|
Chopped onions
|
1 cup
|
|
Grated fresh ginger
|
1 tbsp
|
|
Zucchini – cut into 1” pieces
|
1 medium
|
|
Red or green bell pepper – cored and cut
into 1” pieces
|
1
|
|
Cooked chickpeas – approximate
|
3 cups
|
|
Chopped tomatoes – peeled and mixed with
|
1 ½ cups
|
|
Tomato paste
|
2 tbsp
|
|
Or
|
|
|
Canned Italian – style
|
1 + ½ cups
|
|
Plum tomatoes in puree
|
|
|
Kosher salt
|
|
|
Black pepper
|
|
In a medium mixing bowl, combine the cilantro, cucumber, red onion
and yogurt. Mix well, transfer to a small serving bowl and refrigerate until
needed.
In a large saute pan, heat the oil over medium-high heat, and add
the cumin, fennel, pepper flakes, coriander and onions. Saute until the onions
are lightly browned, about 8 minutes. Add ginger. Zucchini and bell pepper, and
mix well. Pour one-third cup water over the vegetables, cover and reduce heat
to low. Simmer until vegetables are cooked but still firm, about 5 minutes.
Fold in the chickpeas and tomatoes. Increase heat to medium high,
and cook uncovered until the ragout is heated through and the sauce is thick,
about 5 minutes. Season with salt to taste, and a generous sprinkling of black
pepper.
Serve stew ranished with cilantro-yogurt mixture and accompany
with flat bread.
