jacques pepin's chickpea ragout

jacques pepin\'s chickpea ragout
2 tbsp olive oil
1/2 cup onion
1/2 inch, diced
1/2 cup scallions
2 cups tomato
1 inch diced
1 tbsp garlic
coarsely chopped
1 can chickpeas
16 ounces drained
1/2 cup chicken stock
replace with vegetable broth for vegan
1/2 tsp salt
1/2 tsp black pepper
1 tbsp parsley
  • saucepan with lid
This dish is a great go-to dish in our home since it uses pantry ingredients along with fresh ingredients we almost always have on hand. Because this dish can simmer on the back burner while the rest of the meal cooks, chickpea ragout is good for parties. The chickpeas turn out creamy and infused with the other flavors in the dish. This can be served as a side or as a light lunch with an over-easy egg and crunchy baguette.
Warm the oil in the saucepan over medium-high heat. Add the onions and scallions when warm. Saute for 2-3 minutes.
Add the tomatoes, garlic, chickpeas, chicken stock, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low. Simmer covered for about 15 minutes. Then simmer uncovered for about 5 minutes to reduce the liquid.
Top with parsley before serving.
I once threw in some extra thyme I had on hand into the dish and it tasted great!This recipe can be made vegan by replacing the chicken stock with veggie stock.