Thursday, May 14, 2015

Chickpea & Tomato Ragout

I make dinner most nights after I get home from working all day so quick, easy & tasty food is ideal. We ate this chickpea & tomato ragout with some grilled fish (cod, I think) but I could make a meal out of this alone. It's reminiscent of pasta e fagioli (pasta with beans) minus the pasta. It's ready to eat (prep to finish) in about 20 minutes & you can eat it hot, room temp or cold.


Ingredients
  • 1 small/medium onion, chopped
  • 3 cloves garlic, diced
  • 2 tomatoes, chopped
  • 2 tablespoons olive oil
  • 1 cup chicken/veggie stock
  • 1 15 oz can chickpeas, rinsed & drained
  • salt & pepper
  • 1 lemon, zest & juice
  • 1 handful fresh basil, chiffonade or tear into pieces
Make it!
  1. Heat olive oil in a large skillet over medium heat.
  2. Add onions. Season with salt & pepper.
  3. Cook onions for 5 minutes or until they start to turn translucent.
  4. Add the garlic & cook for a minute.
  5. Add the chicken stock & stir well.
  6. Cook for 3 minutes.
  7. Add chickpeas & stir to combine.
  8. Cook for 5 more minutes until the chickpeas are heated through (go ahead & taste one). Season with salt & pepper if needed.
  9. Remove skillet from heat.
  10. Stir in lemon zest & juice.
  11. Add basil & serve. Can be eaten hot, room temp or cold.







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