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Chickpea Tomato Ragout with Lemon & Arugula Caesar
2 or 6 Serving Dinner

Chickpea Tomato Ragout

with Lemon & Arugula Caesar

Tags: Gluten-Free High-Protein Nut-Free
Cook Time
2 Servings  |   25 min

Nutrition (per serving)

CALORIES
530
FAT
18g
CARBOHYDRATES
68g
PROTEIN
20g

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INGREDIENTS

Allergens: soy
Tools: Large pot
Cook Time
2 Servings  |   25 min

Nutrition (per serving)

CALORIES
530
FAT
18g
CARBOHYDRATES
68g
PROTEIN
20g

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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!

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