Chickpea Ragout

Chickpea Ragout

Tinned chickpeas can be substituted with any tinned bean you like. Don’t skimp on the cooking time as it really develops the flavor.

1tbsp oil

1 ear of celery chopped

1 small onion sliced

1 med carrot diced

1tsp chopped garlic

1tsp chopped chilli

1/2tsp turmeric

1tsp salt

2 Tins of chickpeas drained – you could use any bean

1 tin of chopped tomatoes

4 large tablespoons of chopped parsley

1 tbsp Greek yogurt

Heat the oil, add the carrot celery and onion and cook until golden and soft.

Add the garlic, chili, and turmeric, stir them through then add in the tinned tomatoes and the salt and cook for about 5 minutes over a medium high heat until the sauce has thickened a bit and the tomatoes have gone like a shiny paste.

Stir in the chickpeas and the Greek yogurt and mix well. Cook over a low heat for about 15 minutes, Serve with some more chopped parsley over rice.