1. Combine the cilantro, cucumber, red onion and yogurt and mix well; place in serving bowl and refrigerate until needed. 2. 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. 3. Add ginger, zucchini and bell pepper and mix well. 4. Pour 1/3 cup of water over the vegetables, cover and reduce heat to low and simmer about five minutes. 5. 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. 6. Season with salt to taste and generous sprinkle of freshly ground pepper. 7. Serve ragout garnished with the cilantro yogurt mixture. ---------------------------------------------------------------------------
Nutrition
Ingredients
