Wednesday
Mar242010
Moroccan Chickpea Ragout
March 24, 2010
This recipe deserves the first post because it has withstood the most taste tests (and aced them, I should add). It took me a few tries to get it right, but now I feel like I have perfected it. I also love that it comes out a little differently every single time, depending on what veggies you happen to have and whether or not you measure the spices (I usually don't). This ragout is perfect for using up whatever veggies are left in your fridge at the end of the week, and that jar of marinara sauce in the back of your pantry. It is warming, incredibly filling, easy, and absolutely delicious. The chickpeas provide tons of protein, and although vegetarian (the way I like it), you could certainly brown some lamb or beef and add it to the simmering sauce to satisfy meat lovers. If left to cook and thicken a little longer, it is GREAT on its own as a stew served with whole grain bread for dipping. But I also like it over quinoa and couscous.
There you have my analysis. Without further ado, here's the recipe.
Moroccan Chickpea Ragout
Ingredients:
-1 cup chopped yellow onion
-1 small red bell pepper, diced
-A handful of asparagus stalks, chopped
-1/2 cup eggplant, diced
-1 can chickpeas, drained and rinsed
-3 cloves garlic, minced
-1/2 jar marinara sauce OR 1 small can crushed tomatoes
-Fresh thyme (1-2 sprigs)
-Fresh basil (about 3 leaves, minced)
-Red pepper flakes, cinnamon, cloves, allspice, and chili pepper to taste (about 1/2 tsp each)
-1/4 cup kalamata olives, chopped
-1 Tbsp. capers, chopped
Directions:
In a saucepan, saute the onions until translucent, about 5 minutes. Add the bell pepper, asparagus, and eggplant, and cook for a few more minutes (until they’re soft). Add the chickpeas, garlic, herbs, red pepper flakes, and S&P, cooking for about two more minutes (until the garlic is fragrant). Next, add the sauce, and once simmering cover halfway and turn the heat to low. Simmer for about 20 minutes total, letting it reduce and thicken.
After 10 minutes of simmering, add the olives and capers. Cook desired grain, if using. When sauce has reached desired consistency, serve however you want!
Serves 2-3.
Variation: try mushrooms instead of eggplant for a slightly different taste and texture.
There you have my analysis. Without further ado, here's the recipe.
Moroccan Chickpea Ragout
Ingredients:
-1 cup chopped yellow onion
-1 small red bell pepper, diced
-A handful of asparagus stalks, chopped
-1/2 cup eggplant, diced
-1 can chickpeas, drained and rinsed
-3 cloves garlic, minced
-1/2 jar marinara sauce OR 1 small can crushed tomatoes
-Fresh thyme (1-2 sprigs)
-Fresh basil (about 3 leaves, minced)
-Red pepper flakes, cinnamon, cloves, allspice, and chili pepper to taste (about 1/2 tsp each)
-1/4 cup kalamata olives, chopped
-1 Tbsp. capers, chopped
Directions:
In a saucepan, saute the onions until translucent, about 5 minutes. Add the bell pepper, asparagus, and eggplant, and cook for a few more minutes (until they’re soft). Add the chickpeas, garlic, herbs, red pepper flakes, and S&P, cooking for about two more minutes (until the garlic is fragrant). Next, add the sauce, and once simmering cover halfway and turn the heat to low. Simmer for about 20 minutes total, letting it reduce and thicken.
After 10 minutes of simmering, add the olives and capers. Cook desired grain, if using. When sauce has reached desired consistency, serve however you want!
Serves 2-3.
Variation: try mushrooms instead of eggplant for a slightly different taste and texture.
Reader Comments