Real Recipes From Real Home Cooks ®

chickpea ragout

(1 rating)
Recipe by
A D
Spring, TX

I borrowed this from Emeril Lagasse and made it better.

(1 rating)
yield 2 -3
prep time 20 Min
cook time 40 Min

Ingredients For chickpea ragout

  • 15 oz
    chickpeas
  • 15 oz
    tomatoes, diced
  • 1
    onion
  • 1
    zucchini
  • 1
    yellow squash
  • 1/2 c
    broth
  • 1 Tbsp
    olive oil
  • 1/2
    bay leaf
  • thyme, dried
  • salt and pepper

How To Make chickpea ragout

  • 1
    *You can use two cups soaked chickpeas, and two cups fresh diced tomatoes, instead. You can also use eggplant instead of the squash. Use chicken or vegetable broth.
  • 2
    Chop onion and soften it in oil.
  • 3
    Add the squash and cook until it starts to wilt.
  • 4
    Add everything else EXCEPT thyme, salt, and pepper.
  • 5
    Cook, uncovered, until the liquid has reduced and the mixture looks more like a side dish and less like a soup or stew.
  • 6
    Add thyme, salt, and pepper and cook another 15 minutes or so.
  • 7
    Pick out the bay leaf before serving. Good with bread and cheese, or a hard-boiled egg.

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