Chickpea Tomato Ragout

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.

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.

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

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!