Chickpea Ragout Recipe
- 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
- 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.
- 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.
- While the chickpeas cook, prepare the couscous according to package directions.
- Taste the chickpeas and adjust the seasonings as needed. Remove the thyme sprigs and stir in the parsley. Serve over couscous in shallow bowls.