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RECIPES VEGETABLES: CHICKPEA RAGOUT Episode 112: Casual Entertaining "A versatile dish, this is good as an accompaniment to fish, poultry, and meat, and it can also be served as a first course or, with a couple of fried eggs, as a light main course. It's great poured over pasta, and with the addition of a sausage such as kielbasa, it makes a whole meal. You can also substitute canned red or white beans for the chickpeas." printer-friendly version email recipe Ingredients Serves: 4 • 2 tablespoons good olive oil • 1/2 cup diced (1/2-inch) onion • 1/2 cup chopped scallions • 2 cups diced (1-inch) tomato • 1 tablespoon coarsely chopped garlic • 1 (16-ounce) can chickpeas, drained • 1/2 cup chicken stock, homemade, 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 Preparation Heat the oil in a saucepan over high heat and add the onion and scallions. Sauté for 2 to 3 minutes to soften the vegetables, then add the remaining ingredients, except the parsley. Return to a boil, reduce the heat to low, cover, and cook gently for 15 minutes. Remove the lid and boil for a few minutes longer to reduce the liquid. Divide among four bowls, sprinkle parsley on top, and serve. Recipe courtesy of Houghton Mifflin Company, ©2004 Jacques Pépin from Jacques Pépin: Fast Food My Way. Casual Entertaining Menu • Tuna Tomatoes • Salmon Tartare on Cauliflower Salad • Breaded Pork Scaloppine with Mushroom Sauce • Chickpea Ragout • Caramelized Peaches

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