Chickpea Ragout

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

11 ingredients

4 steps

Ingredients

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

Directions

1

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

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

3. While the chickpeas cook, prepare the couscous according to package directions.
4

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.