This makes for a terrific one-dish vegetarian main course with a sturdy whole-grain bread or quinoa on the side. It's also a good all-in-one side to grill or roasted fish or meat, perfect for a casual buffet supper. It can be prepared in advance up to the point of topping with the yogurt sauce, and served warm or at room temperature. Serves 6 to 8.
3 tbsp vegetable oil
1 cup onion, finely chopped
1 tbsp garlic, finely chopped
1 tbsp fresh ginger, peeled and grated
2 tsp cumin seeds
2 tbsp ground coriander
1 medium zucchini, cut into ½-inch pieces
1 red bell pepper, cored, seeded, and cut into ½-inch pieces
1 carrot, peeled and cut into ¼ inch pieces
1 eggplant, cut into ¼-inch pieces
Coarse salt and freshly ground pepper
3 cups cooked chickpeas
1 1/2 cups chopped tomatoes (about 2 or 3 medium)
2 tbsp tomato paste
1/2 cup plain yogurt
1/2 cup cucumber, chopped
1/2 cup chopped scallion, including 2 inches of green
1/2 cup cilantro, chopped
1 tbsp hot green chiles, or to taste
1) Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, garlic, ginger, cumin, and coriander and cook, stirring often, just until the onion is light brown, about 8 minutes.
2) Add the zucchini, pepper, carrot, and eggplant, and season with salt and pepper to taste. Cook the vegetables until they are quite soft, stirring occasionally, 5 to 7 minutes.
3) Mix together the chickpeas, tomatoes, and tomato paste in a large bowl. Add the chickpeas and tomatoes to the vegetables. Pour in just enough water to cover and bring just to a boil. Lower the heat and simmer, covered, for 10 to 15 minutes, or until the flavors are blended and the sauce is very thick; stir from time to time and add water as needed.
4) While the ragout is cooking, mix together the yogurt, cucumber, scallion, cilantro, and hot green chiles.
Serve the ragout topped with the yogurt sauce.