Spicy Chickpea-Tomato Ragout
Yield: Serves 3-4
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup diced onion
  • 1/2 cup sliced scallion
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon red pepper flakes
  • 1 (14-ounce) can diced tomatoes
  • 1 (15-ounce) can chickpeas
  • 1/2 cup chicken stock
  • 1/2 teaspoon freshly-ground black pepper
  • 1/4 cup chopped parsley
  1. Heat the olive oil in a dutch oven or straight-sided skillet over medium heat. Add the onion, scallions, salt, and red pepper flakes, and cook, stirring occasionally, until softened, 4-5 minutes. Add the tomatoes, chickpeas, and chicken stock, and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes. Remove the lid and cook for a few more minutes, or until saucy and most of the liquid has evaporated. Add the pepper and parsley, and season to taste with additional salt (it may not need it). Serve hot.
This quick stew is super-versatile: it pairs well with toast, cooked quinoa, or a fried egg on top. If I have it on hand, I'll often add about a few generous handfuls of baby spinach or torn kale leaves to the ragout during the last few minutes of cooking. If you don't have scallions, up the amount of diced onion to 1 cup. To make vegan, swap vegetable stock for the chicken stock.
Recipe by A Modest Feast at http://www.amodestfeast.com/2016/07/19/spicy-chickpea-tomato-ragout/