Best 3 Chickpea Ragout Recipes

Discover the ultimate culinary journey with our exploration of the flavors and textures of "chickpea ragout". Embark on a culinary voyage where chickpeas, the humble legume, is transformed into a hearty and delectable main course. Dive into the vibrant world of spices and herbs, as they dance together to create a symphony of taste. Explore the diverse cooking methods, from slow-simmered pots to quick and easy one-pot wonders. Let the aroma of chickpeas, simmering in a rich and flavorful broth, fill your kitchen and awaken your senses. Join us as we unravel the secrets behind this versatile dish, revealing the perfect balance between comfort and sophistication.

Here are our top 3 tried and tested recipes!

CHICKPEA RAGOUT

Chickpea Ragout image

Provided by Sheila Lukins

Categories Soup/Stew Tomato Side Vegetarian Dinner Chickpea Healthy Low Cholesterol Vegan Cumin Parade Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 11

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

Steps:

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.

VEGETABLE AND CHICKPEA RAGOUT

Vegetable and Chickpea Ragout image

Provided by Wendy Giman

Categories Onion Pasta Tomato Vegetarian Dinner Basil Artichoke Broccoli Chickpea Bell Pepper Healthy Simmer Self Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 13

Ingredients

1 can (14.5 ounces) diced tomatoes
1 cup canned chickpeas, rinsed and drained
1/2 cup Onion and Garlic Mix
1/2 cup Broccoli and Red Bell Pepper Mix
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
4 artichoke hearts in water, drained and quartered
1/2 cup frozen peas
1/4 cup sliced black olives
1/2 cup whole-wheat penne, cooked
1/4 cup chopped fresh basil

Steps:

Simmer tomatoes, chickpeas, Onion and Garlic Mix, Broccoli and Red Bell Pepper Mix, salt, oregano, pepper, pepper flakes and ½ cup water in a medium pot until liquid reduces by half, about 20 minutes. Add artichokes, peas and olives; cook 10 minutes more.
Quick tip:
While cooking, make the filling for the shepherd's pie. If not eating immediately, pour into an airtight container and freeze. Otherwise, toss with penne and basil and serve.
To reheat:
Microwave on high 2 minutes; stir; microwave 2 minutes more. Mix with penne and basil.

JULIE SAHNI'S INDIAN CHICKPEA RAGOUT WITH VEGETABLES

Julie Sahni's Indian Chickpea Ragout With Vegetables image

Provided by Elaine Louie

Categories side dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/2 cup chopped fresh cilantro
1/2 cup peeled and finely chopped cucumber
1/2 cup finely chopped red onion
1 cup plain yogurt
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon crushed red pepper flakes
2 tablespoons ground coriander
1 cup chopped onions
1 tablespoon grated fresh ginger
1 medium zucchini, cut into 1-inch pieces
1 red or green bell pepper, cored and cut into 1-inch pieces
3 cups cooked chickpeas or two 15 1/2-ounce cans, drained
1 1/2 cups peeled, chopped fresh tomatoes mixed with 2 tablespoons tomato paste or 1 1/2 cups canned Italian-style plum tomatoes in puree
Kosher salt and freshly ground black pepper to taste

Steps:

In a medium mixing bowl, combine the cilantro, cucumber, red onion and yogurt. Mix well, transfer to a small serving bowl and refrigerate until needed.
In a large saute pan, heat the oil over medium-high heat, and add the cumin, fennel, pepper flakes, coriander and onions. Saute until the onions are lightly browned, about 8 minutes. Add ginger, zucchini and bell pepper, and mix well. Pour 1/3 cup water over the vegetables, cover and reduce heat to low. Simmer until vegetables are cooked but still firm, about 5 minutes.
Fold in the chickpeas and tomatoes. Increase heat to medium high, and cook uncovered until the ragout is heated through and the sauce is thick, about 5 minutes. Season with salt to taste, and a generous sprinkling of black pepper. Serve ragout garnished with the cilantro-yogurt mixture and accompanied by pita or nan bread.

Nutrition Facts : @context http, Calories 739, UnsaturatedFat 16 grams, Carbohydrate 108 grams, Fat 22 grams, Fiber 30 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 1436 milligrams, Sugar 25 grams, TransFat 0 grams

Tips:

Soak the chickpeas overnight: This will help them cook more evenly and reduce the cooking time.
Use a variety of vegetables: This will add flavor and nutrients to the ragout.
Don't be afraid to experiment with spices: A variety of spices can be used to create different flavor profiles.
Serve with a side of bread or rice: This will help to soak up the delicious sauce.

Conclusion:

Chickpea ragout is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great source of protein, fiber, and vitamins. It is also a relatively inexpensive dish to make. With a little planning and effort, you can easily create a delicious and satisfying chickpea ragout that the whole family will enjoy.