Instructions: 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; saute the cumin, fennel, pepper flakes, coriander, and onions until the onions are lightly browned, about 8 min. Add ginger, zucchini, and bell pepper, and mix well.

Pour 1/3 c water over the vegetables, cover and reduce heat to low. Simmer until vegetables are cooked but still firm, about 5 min.

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 min. Season to taste. Serve ragout garnished with the cilantro-yogurt mixture and accompanied by pita or nan bread.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.