Chickpea Ragout

Name: Chickpea Ragout
Yield: 4 servings
Ingredients: 1 2 tablespoons extra-virgin olive oil; 1 1 red onion, diced; 1 2 tablespoons minced garlic; 1 1 teaspoon ground cumin; 1 2 cans (15 ounce each) chickpeas, drained and rinsed; 1 1 can (14 ounce) diced tomatoes; 1 2 sprigs fresh thyme or 1/2 teaspoon dried; 1 2 teaspoons each honey and fresh lemon juice; 1 1 3/4 cups chicken or vegetable broth; 1 Couscous, for serving; 1 1/2 cup chopped flat-leaf parsley

From the kitchen of Carly

Chickpeas simmer in tomato broth with cumin and thyme, brightened by honey and lemon juice. Warming, deeply savory, and ready in under 20 minutes. Serve over fluffy couscous for a satisfying vegetarian meal that tastes far more complex than it is.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons extra-virgin olive oil
11 red onion, diced
12 tablespoons minced garlic
11 teaspoon ground cumin
12 cans (15 ounce each) chickpeas, drained and rinsed
11 can (14 ounce) diced tomatoes
12 sprigs fresh thyme or 1/2 teaspoon dried
12 teaspoons each honey and fresh lemon juice
11 3/4 cups chicken or vegetable broth
1Couscous, for serving
11/2 cup chopped flat-leaf parsley

Instructions

1. Heat the oil in a heavy saucepan over medium-low heat. Add the onion and garlic; wilt, stirring, for 5 minutes. Sprinkle with cumin and stir to mellow.
2. 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 minutes.
3. While the chickpeas cook, prepare the couscous according to package directions.
4. Taste the chickpeas and adjust the seasonings as needed. Remove the thyme sprigs and stir in the parsley. Serve over couscous in shallow bowls.