CHICKPEA RAGOUT
Provided by Sheila Lukins
Categories Soup/Stew Tomato Side Vegetarian Dinner Chickpea Healthy Low Cholesterol Vegan Cumin Parade Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 1. Heat the oil in a heavy saucepan over medium-low heat. Add the onion and garlic; wilt, stirring, for 5 minutes. Sprinkle with cumin and stir to mellow.
- 2. Stir in chickpeas, tomatoes, thyme, honey, lemon juice, and broth. Bring to a boil, reduce heat, season with salt and pepper, and simmer for 4 minutes.
- 3. While the chickpeas cook, prepare the couscous according to package directions.
- 4. Taste the chickpeas and adjust the seasonings as needed. Remove the thyme sprigs and stir in the parsley. Serve over couscous in shallow bowls.
JULIE SAHNI'S INDIAN CHICKPEA RAGOUT WITH VEGETABLES
Steps:
- 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 1/3 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 ragout garnished with the cilantro-yogurt mixture and accompanied by pita or nan bread.
Nutrition Facts : @context http, Calories 739, UnsaturatedFat 16 grams, Carbohydrate 108 grams, Fat 22 grams, Fiber 30 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 1436 milligrams, Sugar 25 grams, TransFat 0 grams
CHICK PEA RAGOUT WITH GLAZED VEGETABLES 'CHANA MASALA'
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- 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.
LENTIL AND VEGETABLE RAGOUT (KORMA)
Steps:
- Put the lentils and turmeric in a deep pot. Add 3 cups of water and bring to a boil. Cook lentils, gently simmering, partially covered, until cooked but still hold their shape, about 30 minutes. Stir a few times during cooking to ensure the lentils are not sticking to the pan and burning. Add more water if necessary. Add squash, tomatoes, onions and curry powder and mix well. Cook for 10 minutes or until the vegetables and lentils are tender. Stir in the nuts and salt; cover and set aside. Heat the ghee or oil in a small frying pan over medium-high heat until hot. Add cumin and cook until the spice turns several shades darker. Add asafetida and crushed pepper. Let spices sizzle for a minute then put the entire contents of the pan over the lentil-vegetable mixture. Add coriander and stir just a few times to mix lightly. Garnish with lemon wedges and serve with deep fried balloon bread.
- Heat stick of butter in a small saucepan over low-heat until fully melted, 5 minutes. Increase heat and cook the butter until all its moisture evaporates and the milk solids turn brown, and the clear fat will turn golden amber, about 5 minutes. Strain the clear fat usli ghee into a jar.
VEGETABLE AND CHICKPEA RAGOUT
Provided by Wendy Giman
Categories Onion Pasta Tomato Vegetarian Dinner Basil Artichoke Broccoli Chickpea Bell Pepper Healthy Simmer Self Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 13
Steps:
- Simmer tomatoes, chickpeas, Onion and Garlic Mix, Broccoli and Red Bell Pepper Mix, salt, oregano, pepper, pepper flakes and ½ cup water in a medium pot until liquid reduces by half, about 20 minutes. Add artichokes, peas and olives; cook 10 minutes more.
- Quick tip:
- While cooking, make the filling for the shepherd's pie. If not eating immediately, pour into an airtight container and freeze. Otherwise, toss with penne and basil and serve.
- To reheat:
- Microwave on high 2 minutes; stir; microwave 2 minutes more. Mix with penne and basil.
VEGETABLE AND CHICKPEA RAGOUT
A great vegetarian dish out of Self Magazine. There are no directions for the onion and garlic mix, Broccoli Red pepper mix.
Provided by Ck2plz
Categories Onions
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Simmer tomatoes, chickpeas, Onion and Garlic Mix, Broccoli and Red Bell Pepper Mix, salt, oregano, pepper, pepper flakes and 1/2 cup water in a medium pot until liquid reduces by half, about 20 minutes.
- Add artichokes, peas and olives; cook 10 minutes more.
Nutrition Facts : Calories 495.6, Fat 5.2, SaturatedFat 0.8, Sodium 1301.8, Carbohydrate 99.4, Fiber 35.6, Sugar 13.2, Protein 23.5
INDIAN CHICKPEA RAGOUT WITH VEGETABLES
A very healthy and fresh tasting ragout by way of Julie Sahni. Delicious with some naan or pita on the side. If you can find Greek yogurt, all the better. And if you are watching calories, non-fat yogurt is just fine.
Provided by Chef Kate
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine the cilantro, cucumber, red onion and yogurt and mix well; place in serving bowl and refrigerate until needed.
- In a large sauté pan, heat the oil over medium high heat, and add the cumin, fennel, pepper flakes, coriander and onion and sauté until the onions are lightly browned, about 8 minutes.
- Add ginger, zucchini and bell pepper and mix well.
- Pour 1/3 cup of water over the vegetables, cover and reduce heat to low and simmer about five minutes.
- Fold in the chickpeas and the tomatoes and increase heat to medium high and cook uncovered until the ragout is heated through and the sauce is thick, about five minutes.
- Season with salt to taste and generous sprinkle of freshly ground pepper.
- Serve ragout garnished with the cilantro yogurt mixture.
Nutrition Facts : Calories 413.6, Fat 15.4, SaturatedFat 3, Cholesterol 8, Sodium 644.3, Carbohydrate 59.2, Fiber 12.5, Sugar 9.8, Protein 14
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