CHICKPEA RAGOUT2 tablespoons good olive oil 1/2 cup diced onion 1/2 cup chopped scallions 2 cups diced tomatoes 1 tablespoon coarsely chopped garlic 1 (16 ounce) can chickpeas, drained 1/2 cup homemade chicken stock or low-salt canned chicken broth About 1/2 teaspoon salt (less if using canned chicken broth) 1/2 teaspoon freshly ground black pepper 1 tablespoon chopped fresh flat-leaf parsley Heat the oil in a saucepan over high heat and add the onion and scallions. Saute for 2 to 3 minutes to soften the vegetables. Add the remaining ingredients, except the parsley. Return to a boil, reduce the heat to low, then cover and boil gently for 15 minutes. Remove the lid and boil for a few minutes longer to reduce the liquid. Divide among 4 bowls, sprinkle the parsley on top, and serve. Makes 4 servings Source: Jacques Pepin Fast Food My Way by Jacques Pepin
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