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Chickpea Ragout (Jacques Pépin)


Chickpea Ragout (Jacques Pépin)

This week, IHCC says bonjour to Chef Jacques Pépin! With over six decades of cooking classic French recipes, American favorites, and tempting dishes from all over the world, Chef Jacques Pépin has over twenty cookbooks and countless recipes, tips and cooking techniques, as well as a wide body of online recipes.



To say bonjour to him, I cook his Chickpea Ragout for lunch today and serve it with organic kelp noodles. My 20mo toddler enjoys eating it until he's too and starts throwing chickpeas as if he's playing with marbles. Hahaha!


Recipe by Jacques Pépin from Jacques Pépin: Fast Food My Way

Ingredients: 
(Serves 2) 

2 tablespoons good olive oil
1/2 cup diced (1/2-inch) onion
1/2 cup chopped scallions (I used leek, cut into round slices)
2 cups diced (1-inch) tomato
1 tablespoon coarsely chopped garlic
1 (16-ounce) can chickpeas, drained
1/2 cup chicken stock, homemade (I used 2 cups)

2 green chilies, seeds removed, cut into thin slices


How to:

1. Heat olive oil in a saucepan over high heat and add onion and leek. Sauté for 2 to 3 minutes to soften the vegetables, then add the remaining ingredients.

2. Return to a boil, reduce the heat to low, cover, and cook gently for 15 minutes.

3. Remove the lid and boil for a few minutes longer to reduce the liquid.


This dish is amazingly delicious! The green chilies are not hot at all and they add a nice crunch to the dish. The chickpeas are soft but they don't turn into a gooey mush. The leeks and onions are soft and delicious. The tomatoes give this dish such a lovely, appealing reddish-orange hue. I don't add salt and pepper because my toddler is eating this dish with me.

A nice note from Chef Jacques Pépin about this this: "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."

I can't wait to cook more of Chef Jacques Pépin's fabulous recipe! I have so much to learn from him. :)
 


I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Bonjour Jacques Pépin!


14 comments

  1. This is a wonderful cookbook. I just checked it out of the library. I love the dish you made, looks great!

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  2. This looks great--I am definitely going to tag it to make. Simple comfort food and a great way to welcome Jacques. (One of these days I am going to try kelp noodles too!) ;-)

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    Replies
    1. Thanks Deb! You'll love kelp noodles. You can try to buy from iHerb. :)

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  3. I always have chickpeas on hand. They are so healthy for everyone in the family. Your toddler has good taste!

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  4. Looks really delicious Joyce! Well done Jacques Pepin recipe for the IHCC challenge! Am still a newbie :)

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    1. Hi Joanne, it's great having you at IHCC! You'll love the challenges of looking up for recipes and cook them! :D

      Have fun!

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  5. This recipe caught my eye while paging through the book and I'm so happy to see you made it. Looks delicious! Will have to look into the kelp noodles. They look yummy and I bet they're healthy:)

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    Replies
    1. Thanks Kim!

      You can try kelp noodles from iHerb - http://www.iherb.com/search?sug=kelp%20noodles&kw=kelp%20nood&rank=1#p=1

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  6. What a healthy recipe! and what a fun blog you have created!

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  7. Such a healthy and delicious meal!
    I'm looking forward to cook with JP too!

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    Replies
    1. Hello Joyce, me too! Looking forward to cook more JP's awesome dishes! :D

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