Recipe: Chickpea Ragout (using tomatoes, garlic, onion and fresh parsley)

CHICKPEA RAGOUT

"Serve this well-seasoned, chunky sauce over rice or pasta or at room
temperature in pita pockets."

1 tablespoon olive oil
1 large onion, chopped
2 garlic clove, minced
1 (28 ounce) can whole or diced tomatoes and juices
2 cans (14 ounces each) chickpeas, rinsed and drained
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1/3 cup chopped fresh flat leaf parsley
3 tablespoons or more freshly grated parmesan cheese
Hot cooked rice or pasta or pita pockets (for serving)

Heat the oil in a Dutch oven or large saucepan over moderate heat. Add the onion and cook for about 8 minutes or until softened.

Add the garlic and cook for 30 seconds.

Stir in the tomatoes and their juices. Raise the heat to medium and simmer, uncovered, 10 minutes. (If the tomatoes are whole, break them apart as they cook with the edge of a kitchen spoon.)

Add the chickpeas, pepper, and sugar, and simmer for 6 minutes.

Stir in the parsley and Parmesan cheese. Season with salt and additional pepper, if needed. Serve over rice or pasta or at room temperature in pita pockets."

Makes 4 servings
Source: Lisa Zwirn in the Boston Globe, February 7, 2001