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Chickpea Ragout

Source: A. Nonymous

  • 1 pound dried garbanzo beans, soaked overnight

  • 4 cups vegetable stock

  • 2 TBL olive oil

  • 2 TBL minced garlic

  • 1 red onion, diced

  • 2 cups petite diced tomatoes

  • 2 sprigs fresh Thyme (or 1/2 tsp dried)

  • 1 tsp ground cumin

  • 2 tsp honey

  • 1 TBL lemon juice

  • Salt and pepper to taste

  • 1/2 bunch cilantro leaves, chopped

This is a version of a dish served in Morocco. It goes well with couscous or quinoa.

  1. Heat the olive oil in a saute pan over medium heat. Add the onion and garlic, cook for several minutes while stirring. When the onion is 'wilted' then sprinkle the cumin and thyme on top and cook for a few more minutes.

  2. Drain the chickpeas and place into large pot. Add the sauteed onions & garlic, vegetable stock, tomatoes, honey, and lemon juice. Bring to a boil. Cover the pot, reduce heat to simmer, and cook for about 1 hour until the chickpeas are soft. Add salt and pepper to taste.

  3. [Optional] Prepare the couscous or quinoa while the chickpeas simmer.

  4. When chickpeas are soft, remove thyme sprigs, then adjust spices to taste. Add the chopped cilantro and stir well.

  5. Serve over couscous or quinoa.

  6. A spicy hot salsa is also good to serve on the side.


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