Chickpea RagoutAdrian Mueller
Common ingredients create a Moroccan meal.
Recipe information
Yield
Makes 4 servings
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
Preparation
Step 1
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.
Step 2
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.
Step 3
3. While the chickpeas cook, prepare the couscous according to package directions.
Step 4
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.
Nutrition Per Serving
Per serving: 270 calories
36 g carbohydrates
11 g protein
9 g fat
no cholesterol
#### Nutritional analysis provided by Other
