Chickpea Tomato Ragout with Lemon & Arugula Caesar

Chickpea Tomato Ragout

with Lemon & Arugula Caesar

dinner

Dinner Root Vegetables Leafy Greens Beans/Legumes Soup Salad Italian Nut-Free High-Protein Gluten-Free Winter Recipes Quick and Easy Seasonal Menu
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
530
FAT
18g
CARBOHYDRATES
68g
PROTEIN
20g

MAIN INGREDIENTS

  1. 1 onion
  2. 6 garlic cloves
  3. 1 carrot
  4. 1 celery stalk
  5. 13.4 oz chickpeas
  6. 1 tsp herbs de Provence
  7. 14.5 oz canned diced tomatoes
  8. 2 oz baby arugula
  9. ¼ cup Follow Your Heart® Vegan Caesar Dressin
  10. ¼ cup cured black olives
  11. 1 lemon
  12. 1 tbsp olive oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

Peel and dice the onion. Peel and thinly slice the garlic. Peel and chop the carrot into bite-sized pieces. Chop the celery into bite-sized pieces. Drain and rinse the chickpeas.

2
Make the ragout

Place a large pot over medium-high heat with 1 tbsp olive oil. Add the diced onion, sliced garlic, chopped carrot, and chopped celery and cook until softened, about 3 to 5 minutes. Add the chickpeas, herbs de Provence, diced tomatoes, and 1 cup water, and stir to combine. Bring ragout to a boil, then reduce heat to medium. Simmer the ragout until slightly thickened, about 4 to 5 minutes.

3
Make the salad

Toss the arugula with the Caesar dressing in a medium bowl. Check the olives for pits and roughly chop.

4
Serve

Halve the lemon and cut half into wedges. Squeeze the juice from half the lemon into the pot, dropping the lemon half in afterward. Simmer for an additional 2 minutes, then season the ragout with ½ tsp salt and a pinch of pepper. Ladle the chickpea tomato ragout into large, shallow bowls and top with chopped olives. Serve with arugula Caesar and lemon wedges. Bon appétit!