Best 3 Chickpea Ragout Recipes

**Chickpea Ragout: A Flavorful and Versatile Dish**

Chickpea ragout is a hearty and flavorful stew made with chickpeas, vegetables, and a variety of spices. This versatile dish can be served as a main course or a side dish, and it's perfect for a quick and easy weeknight meal. With its combination of protein-packed chickpeas, colorful vegetables, and aromatic spices, chickpea ragout is a delicious and satisfying dish that's sure to please everyone at the table. Whether you're looking for a vegetarian main course, a hearty side dish, or a cozy meal to warm you up on a cold night, chickpea ragout is a great choice. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for home cooks of all skill levels. So gather your ingredients, put on your apron, and let's get cooking!

**Recipes in the Article:**

* **Classic Chickpea Ragout:** This is the basic recipe for chickpea ragout, made with chickpeas, vegetables, and a blend of spices. It's a simple and flavorful dish that's perfect for a quick and easy weeknight meal.
* **Roasted Vegetable Chickpea Ragout:** For a healthier version of chickpea ragout, roast your vegetables before adding them to the stew. This gives the vegetables a slightly caramelized flavor and adds a nice depth of flavor to the dish.
* **Slow Cooker Chickpea Ragout:** If you're short on time, you can make chickpea ragout in your slow cooker. Simply add all of the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
* **Instant Pot Chickpea Ragout:** For a faster option, you can make chickpea ragout in your Instant Pot. Add all of the ingredients to the Instant Pot and cook on high pressure for 20 minutes.

No matter which recipe you choose, you're sure to enjoy this delicious and satisfying dish. So what are you waiting for? Get cooking!

Here are our top 3 tried and tested recipes!

CHICKPEA RAGOUT

Chickpea Ragout image

Provided by Sheila Lukins

Categories Soup/Stew Tomato Side Vegetarian Dinner Chickpea Healthy Low Cholesterol Vegan Cumin Parade Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 11

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

Steps:

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.
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.
3. While the chickpeas cook, prepare the couscous according to package directions.
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.

VEGETABLE AND CHICKPEA RAGOUT

Vegetable and Chickpea Ragout image

Provided by Wendy Giman

Categories Onion Pasta Tomato Vegetarian Dinner Basil Artichoke Broccoli Chickpea Bell Pepper Healthy Simmer Self Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 13

Ingredients

1 can (14.5 ounces) diced tomatoes
1 cup canned chickpeas, rinsed and drained
1/2 cup Onion and Garlic Mix
1/2 cup Broccoli and Red Bell Pepper Mix
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
4 artichoke hearts in water, drained and quartered
1/2 cup frozen peas
1/4 cup sliced black olives
1/2 cup whole-wheat penne, cooked
1/4 cup chopped fresh basil

Steps:

Simmer tomatoes, chickpeas, Onion and Garlic Mix, Broccoli and Red Bell Pepper Mix, salt, oregano, pepper, pepper flakes and ½ cup water in a medium pot until liquid reduces by half, about 20 minutes. Add artichokes, peas and olives; cook 10 minutes more.
Quick tip:
While cooking, make the filling for the shepherd's pie. If not eating immediately, pour into an airtight container and freeze. Otherwise, toss with penne and basil and serve.
To reheat:
Microwave on high 2 minutes; stir; microwave 2 minutes more. Mix with penne and basil.

JULIE SAHNI'S INDIAN CHICKPEA RAGOUT WITH VEGETABLES

Julie Sahni's Indian Chickpea Ragout With Vegetables image

Provided by Elaine Louie

Categories side dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/2 cup chopped fresh cilantro
1/2 cup peeled and finely chopped cucumber
1/2 cup finely chopped red onion
1 cup plain yogurt
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon crushed red pepper flakes
2 tablespoons ground coriander
1 cup chopped onions
1 tablespoon grated fresh ginger
1 medium zucchini, cut into 1-inch pieces
1 red or green bell pepper, cored and cut into 1-inch pieces
3 cups cooked chickpeas or two 15 1/2-ounce cans, drained
1 1/2 cups peeled, chopped fresh tomatoes mixed with 2 tablespoons tomato paste or 1 1/2 cups canned Italian-style plum tomatoes in puree
Kosher salt and freshly ground black pepper to taste

Steps:

In a medium mixing bowl, combine the cilantro, cucumber, red onion and yogurt. Mix well, transfer to a small serving bowl and refrigerate until needed.
In a large saute pan, heat the oil over medium-high heat, and add the cumin, fennel, pepper flakes, coriander and onions. Saute until the onions are lightly browned, about 8 minutes. Add ginger, zucchini and bell pepper, and mix well. Pour 1/3 cup water over the vegetables, cover and reduce heat to low. Simmer until vegetables are cooked but still firm, about 5 minutes.
Fold in the chickpeas and tomatoes. Increase heat to medium high, and cook uncovered until the ragout is heated through and the sauce is thick, about 5 minutes. Season with salt to taste, and a generous sprinkling of black pepper. Serve ragout garnished with the cilantro-yogurt mixture and accompanied by pita or nan bread.

Nutrition Facts : @context http, Calories 739, UnsaturatedFat 16 grams, Carbohydrate 108 grams, Fat 22 grams, Fiber 30 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 1436 milligrams, Sugar 25 grams, TransFat 0 grams

Tips for the Best Chickpea Ragout:

Use dried chickpeas: Dried chickpeas are more flavorful and have a better texture than canned chickpeas. If you use canned chickpeas, be sure to rinse them well before using.
Soak the chickpeas overnight: Soaking the chickpeas overnight will help them cook more evenly and quickly. If you don't have time to soak the chickpeas overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Use a variety of vegetables: The more vegetables you use, the more flavorful the ragout will be. Some good options include carrots, celery, onions, bell peppers, and zucchini.
Don't overcook the vegetables: The vegetables should be tender but still have a slight crunch to them. Overcooked vegetables will make the ragout mushy.
Use a good quality broth: The broth is the base of the ragout, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or even beef broth.
Season the ragout well: Don't be afraid to season the ragout well. A good starting point is to add 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of garlic powder. You can also add other spices, such as cumin, oregano, or thyme.
Serve the ragout over rice or pasta: Chickpea ragout is a hearty and flavorful dish that can be served over rice or pasta. You can also serve it with bread or crackers.

Conclusion:

Chickpea ragout is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover chickpeas, and it's also a good source of protein, fiber, and vitamins. Whether you serve it over rice, pasta, or bread, chickpea ragout is sure to be a hit.