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.