Ingredients

• 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

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Instructions

1. 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.
2. 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.
3. For the topping: Combine yogurt, cucumber, scallion, coriander and hot green chilies.