Chick Pea Ragout with Glazed Vegetables 'Chana Masala'

• 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

1. In a large bowl combine chick peas, tomatoes and tomato paste.
2. Set aside.
3. In a large pan heat the oil over moderately-high heat.
4. Add the onion, garlic, ginger, cumin and coriander.
5. Cook, stirring often, until the onions turn light brown, about 8 minutes.
6. Add zucchini, bell peppers and salt and black pepper to taste.
7. Pan roast the vegetables, stirring regularly, for 5 minutes.
8. Add chick pea-tomato mixture to the onion mixture.
9. Add water and bring contents to a boil.
10. Lower heat and simmer, covered, for 5 minutes, or until the flavors are blended and the sauce is very thick.
11. Serve ragout topped with yogurt.
12. For the topping: Combine yogurt, cucumber, scallion, coriander and hot green chilies.

chick peas, tomato, tomato paste, vegetable oil, onions, garlic, fresh ginger, cumin seeds, ground coriander seeds, zucchini, red bell pepper, salt, water, plain yogurt, cucumber, scallion, coriander, chilies

Taken from www.foodnetwork.com/recipes/chick-pea-ragout-with-glazed-vegetables-chana-masala-recipe.html (may not work)