Ingredients:
3 cups PTI Kabuli Channa, 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 PTI Garlic Paste
1 tablespoon PTI Ginger Paste
2 teaspoons PTI Cumin Whole
2 tablespoons PTI Coriander Powder
1 medium-sized zucchini
1 red bell pepper
Coarse PTI Pakistani Salt Powder and PTI Black Pepper Powder to taste
Water to cover

Directions:
In large bowl combine chickpeas, 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.
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.