Chickpea Ragout

This is a recipe I ripped out of Parade one Sunday long ago :-). I thought it was really great and I'm always excited to try a new meatless meal out. Mike thinks it would be good with lentils in it (he's not a Garbanzo fan) and I agree - we'll be trying that next time around. It's fun to find a surprise good recipe in the Sunday paper! One of our absolute favorites, Roasted Italian Sausages w/ White Beans in Tomatoes, is another we found there. The caption under this one said, "Common ingredients create a Moroccan meal."

Ingredients:
-2 T extra-virgin olive oil
-1 red onion, diced
-2 T minced garlic
-2 t. ground cumin
-2 cans (15 oz) chickpeas, drained and rinsed
-1 can (14 oz) diced tomatoes (I used fire roasted)
-2 sprigs fresh thyme or 1/2 t dried
-2 t honey
-2 t fresh lemon juice
-1 3/4 c chicken or vegetable broth
-1/2 cup chopped flat-leaf parsley
couscous for serving (we used rice)

Directions:
-Heat oil in heavy saucepan over med-low heat. Add the onion and garlic; stirring, for 5 min. Sprinkle with cumin and stir.
-Stir in chickpeas, tomatoes, thyme, honey, lemon juice and broth. Bring to a boil, reduce heat, season with salt and pepper, and simmer for 4 min.
-While the chickpeas cook, prepare the couscous (or rice) according to package directions.
-Taste the chickpeas and adjust seasonings as needed. Remove the thyme sprigs and stir in the parsley. Serve over couscous in shallow bowls.

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