chickpea ragout

How To Make chickpea ragout

• 1

  *You can use two cups soaked chickpeas, and two cups fresh diced tomatoes, instead. You can also use eggplant instead of the squash. Use chicken or vegetable broth.
• 2

  Chop onion and soften it in oil.
• 3

  Add the squash and cook until it starts to wilt.
• 4

  Add everything else EXCEPT thyme, salt, and pepper.
• 5

  Cook, uncovered, until the liquid has reduced and the mixture looks more like a side dish and less like a soup or stew.
• 6

  Add thyme, salt, and pepper and cook another 15 minutes or so.
• 7

  Pick out the bay leaf before serving. Good with bread and cheese, or a hard-boiled egg.
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