CHICKPEA RAGOUT

2 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