Chickpea Ragout

Chickpea Ragout Recipe

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I borrowed this from Emeril Lagasse and made it better.


★★★★★ 1 vote

20 Min
40 Min


  • 15 oz
  • 15 oz
    tomatoes, diced
  • 1
  • 1
  • 1
    yellow squash
  • 1/2 c
  • 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.

Printable Recipe Card

About Chickpea Ragout

Course/Dish: Vegetables
Other Tag: Quick & Easy

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