Chickpea ragout

(from culinarysarah’s recipe box)

A versatile dish, this is good as an accompaniment to fish, poutry, and meat, and it can also be served as a first course or, with a couple of fried eggs, as a light main course. It’s great poured over pasta, and with the addition of a sausage such as kielbasa, it makes a whole meal. You can also substitute canned red or white beans for the chickpeas.

Source: Jacques Pepin, Fast Food My Way

Serves 4 people

Categories: entrees

Ingredients

  • 2 tablespoons good olive oil
  • 1/2 cup onion, diced
  • 1/2 cup scallions, chopped
  • 2 cups tomatoes, diced
  • 1 tablespoon garlic, coarsely chopped
  • 1 16 ounce can chickpeas, drained
  • 1/2 cup chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon flat-leaf parsley, chopped

Directions

  1. Heat the oil in a saucepan over high heat and add the onion and scallions. Saute for 2 to 3 minutes to soften the vegetables, then add the remaining ingredients, except the parsley.

  2. Return to a boil, reduce the heat to low, cover, and boil gently for 15 minutes.

  3. Remove the lid and boil for a few minutes longer to reduce the liquid.

  4. Divide among four bowls, sprinkle the parsley on top, and serve.

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