Julie Sahni's Indian Chickpea Ragout With Vegetables

• 1/2 cup chopped fresh cilantro
• 1/2 cup peeled and finely chopped cucumber
• 1/2 cup finely chopped red onion
• 1 cup plain yogurt
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons ground coriander
• 1 cup chopped onions
• 1 tablespoon grated fresh ginger
• 1 medium zucchini, cut into 1-inch pieces
• 1 red or green bell pepper, cored and cut into 1-inch pieces
• 3 cups cooked chickpeas or two 15 1/2-ounce cans, drained
• 1 1/2 cups peeled, chopped fresh tomatoes mixed with 2 tablespoons tomato paste or 1 1/2 cups canned Italian-style plum tomatoes in puree
• Kosher salt and freshly ground black pepper to taste

1. In a medium mixing bowl, combine the cilantro, cucumber, red onion and yogurt.
2. Mix well, transfer to a small serving bowl and refrigerate until needed.
3. In a large saute pan, heat the oil over medium-high heat, and add the cumin, fennel, pepper flakes, coriander and onions.
4. Saute until the onions are lightly browned, about 8 minutes.
5. Add ginger, zucchini and bell pepper, and mix well.
6. Pour 1/3 cup water over the vegetables, cover and reduce heat to low.
7. Simmer until vegetables are cooked but still firm, about 5 minutes.
8. Fold in the chickpeas and tomatoes.
9. Increase heat to medium high, and cook uncovered until the ragout is heated through and the sauce is thick, about 5 minutes.
10. Season with salt to taste, and a generous sprinkling of black pepper.
11. Serve ragout garnished with the cilantro-yogurt mixture and accompanied by pita or nan bread.

fresh cilantro, cucumber, red onion, plain yogurt, vegetable oil, cumin seeds, fennel seeds, red pepper, ground coriander, onions, ginger, zucchini, red, chickpeas, tomatoes, kosher salt

Taken from cooking.nytimes.com/recipes/9435 (may not work)