Chickpea Ragout
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
42
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil2 tbsps
Garlic (minced)1 tsp
Ground Cumin400 g
Tomatoes (diced)1.75 cups
ChickenDirections:
1
Heat the oil in a heavy saucepan over medium-low heat
2
Add the onion and garlic; wilt, stirring, for 5 minutes
3
Sprinkle with cumin and stir to mellow
4
Stir in chickpeas, tomatoes, thyme, honey, lemon juice, and broth
5
Bring to a boil, reduce heat, season with salt and pepper, and simmer for 4 minutes
6
While the chickpeas cook, prepare the couscous according to package directions
7
Taste the chickpeas and adjust the seasonings as needed
8
Remove the thyme sprigs and stir in the parsley
9
Serve over couscous in shallow bowls
10
Heat the oil in a heavy saucepan over medium-low heat
11
Add the onion and garlic; wilt, stirring, for 5 minutes
12
Sprinkle with cumin and stir to mellow
13
Stir in chickpeas, tomatoes, thyme, honey, lemon juice, and broth
14
Bring to a boil, reduce heat, season with salt and pepper, and simmer for 4 minutes
15
While the chickpeas cook, prepare the couscous according to package directions
16
Taste the chickpeas and adjust the seasonings as needed
17
Remove the thyme sprigs and stir in the parsley
18
Serve over couscous in shallow bowls