Indian Chickpea Ragout with Vegetables

Dive into the vibrant flavors of this Indian Chickpea Ragout with Vegetables—a hearty, plant-based one-pot dish that's bursting with warmth and spice. This recipe combines soft, protein-packed chickpeas with colorful vegetables like carrots, zucchini, and red bell peppers, all simmered in a luscious coconut milk-based sauce infused with aromatic spices such as cumin, garam masala, and turmeric. Fresh ginger, garlic, and a splash of zesty lemon juice add layers of brightness, while cilantro ties it all together with a refreshing herbal note. Ready in under an hour, this comforting vegan ragout is perfect served over fluffy basmati rice or with warm naan to soak up every flavorful bite. It's a wholesome, crowd-pleasing meal that’s as nutritious as it is delicious!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder (optional, adjust to taste)
• 2 medium tomatoes, finely chopped
• 2 cups chickpeas, cooked or canned (drained and rinsed)
• 1 medium carrot, diced
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 cup coconut milk
• 1 cup vegetable broth or water
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon lemon juice

Directions

Step 1

Heat the olive oil in a large pot or deep pan over medium heat.

Step 2

Add the chopped onion and sauté until golden and softened, about 5 minutes.

Step 3

Stir in the garlic, ginger, and cumin seeds, cooking for another minute until fragrant.

Step 4

Add the ground coriander, turmeric powder, garam masala, and red chili powder (if using). Stir well to coat the onions in the spices.

Step 5

Add the chopped tomatoes and cook until they break down and form a thick sauce, about 5 minutes.

Step 6

Stir in the chickpeas, carrot, zucchini, and red bell pepper, mixing everything together.

Step 7

Pour in the coconut milk and vegetable broth (or water). Stir to combine and bring to a gentle simmer.

Step 8

Cover and let it cook for about 20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.

Step 9

Season with salt and black pepper, adjusting to taste.

Step 10

Turn off the heat and stir in the fresh cilantro and lemon juice for a burst of freshness.

Step 11

Serve warm with rice, naan, or as a standalone dish. Enjoy!

Nutrition Facts

Serving size	(1718.0g)

Amount per serving	% Daily Value*
Calories	1309.3

Total Fat 43.5g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4067.9mg	0%
Total Carbohydrate 193.6g	0%
Dietary Fiber 47.8g	0%
Total Sugars 62.1g
Protein 49.1g	0%

Vitamin D 0IU	0%
Calcium 435.5mg	0%
Iron 20.3mg	0%
Potassium 3604.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 14.4%

Carbs: 56.8%