CHICKPEA RAGOUT
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
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
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
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.
BLACK-EYED PEAS AND KALE RAGOUT
Steps:
- Wash peas and discard any damaged ones and any foreign material. Place peas in a pot with the cold water, the salt and jalapeno pepper, if desired. Bring to a boil, turn heat very low, cover, and cook for 45 minutes, or until tender.
- Meanwhile, place the pieces of ham in a saucepan and cook over medium to low heat until the ham is browned on all sides, about 10 minutes. Add the onions and garlic, and saute for about 1 minute.
- Wash the kale carefully under cool water, and add it, still wet from washing, to the ham in the saucepan. Press down on the kale to contain it in the pan, cover and cook until wilted and soft, about 10 minutes. (If substituting collard greens or spinach for kale, don't cook them as long. The spinach, for example, will be tender in about one minute.)
- At serving time, combine the kale mixture with the beans, stir, bring to a boil and simmer together for 8 to 10 minutes. Serve with Tabasco sauce, if desired.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 5 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 877 milligrams, Sugar 6 grams
RAGOUT OF PEAS AND CHANTERELLES
Provided by Melissa Clark
Categories side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Trim garlic head about 1 inch from top, exposing cloves. Place on a piece of aluminum foil, and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper, and wrap tightly with foil. Roast until cloves are soft and golden brown, about 1 hour. Unwrap, and allow to cool to room temperature. Squeeze roasted garlic out of bulb, and mix with 1 tablespoon olive oil. Set aside.
- Tear any large chanterelles into pieces, and reserve. In a large skillet, heat remaining olive oil, and saute leeks with salt and pepper until soft, about 5 minutes. Add chanterelles, and saute until tender, about 5 minutes. Add peas and a tablespoon of water if mixture looks dry. Cover pan, and cook over low heat until peas are just tender, about 8 minutes. Stir in roasted garlic mixture, and season with salt and pepper to taste.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 342 milligrams, Sugar 3 grams
CHICK PEA RAGOUT WITH GLAZED VEGETABLES 'CHANA MASALA'
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl combine chick peas, tomatoes and tomato paste. Set aside. In a large pan heat the oil over moderately-high heat. Add the onion, garlic, ginger, cumin and coriander. Cook, stirring often, until the onions turn light brown, about 8 minutes. Add zucchini, bell peppers and salt and black pepper to taste. Pan roast the vegetables, stirring regularly, for 5 minutes.
- Add chick pea-tomato mixture to the onion mixture. Add water and bring contents to a boil. Lower heat and simmer, covered, for 5 minutes, or until the flavors are blended and the sauce is very thick. Serve ragout topped with yogurt.
- For the topping: Combine yogurt, cucumber, scallion, coriander and hot green chilies.
SPICY PEA RAGOUT
Make and share this Spicy Pea Ragout recipe from Food.com.
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta according to the packet.
- Heat oil in a large pan. cook shallots for 8 mins until soft and coloured.
- Add cumin and garlic and cook for another 2 minutes.
- Add cherry toms and cook for a further 5 minutes.
- Add tobasco, peas, zest and juice and cook for another 3 minutes.
- Drain pasta and place everything in the pasta pan. Stir in the parsley and serve.
Nutrition Facts : Calories 549.1, Fat 13.1, SaturatedFat 1.8, Sodium 136.2, Carbohydrate 98.3, Fiber 15.6, Sugar 8.6, Protein 14.6
CHICKEN WITH CHICKPEA AND TOMATO RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil in a small bowl. Set aside.
- Heat a medium Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, about 3 minutes. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook until the vegetables are translucent and beginning to brown slightly, another 3 to 4 minutes. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium-sized pieces. Simmer for 10 minutes while you start the chicken.
- Meanwhile, heat a medium skillet over medium-high heat. Add the remaining tablespoon olive oil and heat an additional 30 seconds. Add the chicken to the hot skillet and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the chicken and cook until the chicken is evenly browned on both sides, an additional 3 to 4 minutes. Carefully ladle the tomato mixture over and around the chicken, then reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook to heat through, 2 more minutes. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with Parmesan, if desired.
RAGOûT OF PEARL ONIONS, PEAS AND ARTICHOKES
Categories Onion Side Roast Sauté Quick & Easy Artichoke Pea Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook onions in large pot of boiling water 2 minutes. Drain and cool. Peel onions.
- Preheat oven to 400°F. Transfer onions to rimmed baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until tender and golden, shaking pan occasionally to turn onions and brown, about 35 minutes.
- Melt 1 tablespoon butter in heavy large skillet over medium heat. Add garlic; sauté 1 minute. Add stock; boil until liquid is reduced to 1 cup, about 10 minutes. Add onions, artichokes and peas; simmer until onions and peas are crisp-tender, about 4 minutes. Add 4 tablespoons butter; stir until melted. Season with salt and pepper.
PEPPERED DUCK WITH VANILLA MASH, PEA & WILD MUSHROOM RAGOUT
A bistro-style dish of rare duck with Marsala jus, creamy mashed potatoes and sweet peas
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Peel the potatoes and cut into chunks. Place them in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for 10 mins until tender, then drain in a colander. While they are draining, place the pan back on a low heat with the cream and vanilla pod and heat to infuse. Remove vanilla pod and take pan off the heat. Push the potatoes through a ricer back into the pan. Add the butter and seasoning, then beat to form a smooth mash. Set aside.
- Season the duck all over with salt and press the pepper into the skin side. Put the duck, skin-side down, in a cold frying pan and place over a low-medium heat. As the pan heats up, the duck will start to cook - you only want a gentle sizzle coming from the pan. If it is cooking too quickly, turn the heat down slightly. Cook for 10 mins, shaking the pan occasionally. When the skin is mahogany and crisp, flip the breasts over and cook on the flesh side for 5 mins more. This will give you duck that is slightly pink in the middle. Transfer the duck to a tray or plate and leave it to rest.
- Pour off all but 1 tsp fat from the duck pan, place pan back on the heat and cook the bacon for 3 mins until crisp. Turn up the heat, add the mushrooms and cook for 2 mins more. Splash in the Port, add the peas and stock, then simmer for 2 mins more. Pour any juices from the rested duck into the pan and season to taste.
Nutrition Facts : Calories 844 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 65 grams protein, Sodium 1.7 milligram of sodium
GREEN PEA AND ASPARAGUS RAGOUT
Shelling peas (or English peas), snap peas, and snow peas are the three most common varieties. Shelling peas are shelled, and only the peas within are eaten. Snap peas and snow peas are eaten pod and all. The tender shoots or tips of the pea vines are good to eat as well. All peas taste best when harvested while young and tender. They are the sweetest at this stage, as the sugars have not yet transformed to starch. Shelling peas have a very short season; they are only around while the cool weather of spring is here. Snap peas and snow peas can tolerate a bit of heat and will last into the early summer. Select peas that are vibrant and firm, with shiny pods. When very fresh the pods will actually squeak as they are rubbed together. Smaller peas of any variety will be tastier than larger ones. The edible-pod varieties, especially snow peas, are best when the peas are tiny, almost undeveloped. As they mature and become too stringy to eat whole, sugar snap peas can be shucked like shelling peas. To prepare snap and snow peas, snap back each end and pull it down the side of the pod to remove any strings. Pea shoots need only to be picked over for any yellow leaves and then rinsed and drained before being sautéed or steamed.
Yield 4 servings
Number Of Ingredients 8
Steps:
- Shell: 3/4 pound green peas
- Snap the ends from: 3/4 pound asparagus.
- Slice, on a slight diagonal, into slices between 1/8 and 1/4 inch thick. Leave the tips 1 1/2 inches long; split them in half lengthwise if they are thick. Melt, in a heavy pan over medium heat: 2 tablespoons butter.
- Add: 3 spring onions, trimmed and sliced (about 3/4 cup).
- Cook for 4 or 5 minutes, until soft. Add the sliced asparagus and shelled peas with: 1/2 cup water, Salt.
- Cook for 4 or 5 minutes, or until the vegetables are tender. Swirl in: 1 tablespoon butter, 1 tablespoon chopped parsley or chervil.
- Taste for salt and adjust as needed.
- Tender young fava beans can be substituted for some or all of the peas.
- Use sugar snap peas trimmed and sliced on the diagonal instead of the shelling peas.
- Slice 1 or 2 stalks of green garlic and add with the asparagus and peas.
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