Vegetable And Chickpea Ragout Recipes

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INDIAN CHICKPEA RAGOUT WITH VEGETABLES



Indian Chickpea Ragout With Vegetables image

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

1/2 cup fresh cilantro, chopped
1/2 cup cucumber, peeled, seeded, diced
1/2 red onion, finely chopped
1 cup plain yogurt
3 tablespoons vegetable oil
1 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon red pepper flakes, crushed
2 tablespoons ground coriander
1 cup onion, chopped
1 tablespoon fresh ginger, grated
1 medium zucchini, cut into 1-inch pieces
1 bell pepper, peeled, seeded, cut into 1-inch pieces
3 cups chickpeas, cooked
1 1/2 cups tomatoes, peeled and diced
2 tablespoons tomato paste
kosher salt & freshly ground black pepper

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

VEGETABLE AND CHICKPEA RAGOUT



Vegetable and Chickpea Ragout image

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

1 can (14.5 ounces) diced tomatoes
1 cup canned chickpeas, rinsed and drained
1/2 cup Onion and Garlic Mix
1/2 cup Broccoli and Red Bell Pepper Mix
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
4 artichoke hearts in water, drained and quartered
1/2 cup frozen peas
1/4 cup sliced black olives
1/2 cup whole-wheat penne, cooked
1/4 cup chopped fresh basil

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.

CHICKPEA RAGOUT



Chickpea Ragout image

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

2 tablespoons extra-virgin olive oil
1 red onion, diced
2 tablespoons minced garlic
1 teaspoon ground cumin
2 cans (15 ounce each) chickpeas, drained and rinsed
1 can (14 ounce) diced tomatoes
2 sprigs fresh thyme or 1/2 teaspoon dried
2 teaspoons each honey and fresh lemon juice
1 3/4 cups chicken or vegetable broth
Couscous, for serving
1/2 cup chopped flat-leaf parsley

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.

SPINACH AND CHICKPEA RAGOUT



Spinach and Chickpea Ragout image

Another untried entree from the Australian Vegetarian Society posted for the 'Zaar World Tour. The addition of yogurt to the stew should make this a delightfull creamy entree. I have modified the recipe a bit to match how I'm more likely to prepare it. cooking time is estimated.

Provided by justcallmetoni

Categories     Spinach

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons dried coconut
1 tablespoon almonds, chopped
2 tablespoons fresh ginger, grated
1 tablespoon ground coriander
2 -3 teaspoons olive oil
3 garlic cloves, minced
1 onion, chopped
1 lb spinach, well cleaned, trimmed and finely chopped
1 tablespoon dried mint
1 pinch paprika
1 (14 1/2 ounce) can chickpeas, drained and rinsed
1 tablespoon poppy seed
1 cup low-fat yogurt or 1 cup nonfat yogurt
1 pinch ground pepper

Steps:

  • Wash spinach and chop finely (no thick stems).
  • Before you begin cooking, combine the coconut, almonds, corriander and ginger in a mini-chopper or food processor and pulse until you have a coarse to medium fine paste. Reserve.
  • In a large non-stick skillet over medium heat, add oil onions and garlic. Cook 2-3 minutes until onions soften taking care not to burn the garlic.
  • Add the spinach, paprika, mint and a few teaspoons of water. Cook until the spinach is tender. Stir to mix.
  • Add the drained chickpeas and the blend from the chopper. Stir to mix. Cook until everything is hot and the spice blend has begun to release its flavors into the dish. Season with pap.
  • Add the yoghurt and poppyseeds and lower to a simmer. Season with salt and pepper to taste. Cook an additional 3-5 minutes until the ragout is fully heated, without curdling the yoghurt.
  • Serve over rice.

Nutrition Facts : Calories 268.2, Fat 8.2, SaturatedFat 2.3, Cholesterol 3.7, Sodium 458.5, Carbohydrate 39, Fiber 8.8, Sugar 7.7, Protein 13.2

JULIE SAHNI'S INDIAN CHICKPEA RAGOUT WITH VEGETABLES



Julie Sahni's Indian Chickpea Ragout With Vegetables image

Provided by Elaine Louie

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

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

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

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