WATERTOWN, New York (WWNY) - Chef Manning shows us how to make Chickpea Ragout.

Chickpea Ragout

2 tablespoons extra-virgin olive oil

¼ cup red onion, diced

¼ cup celery, diced

¼ cup green bell peppers, diced

2 cloves minced garlic

1 teaspoon ground cumin

2 cans (15 ounce each) chickpeas, drained and rinsed

1 can (14 ounce) diced tomatoes

2 sprigs fresh thyme or 1/2 teaspoon dried

2 teaspoons each honey and fresh lemon juice

1 3/4 cups chicken broth

1/2 cup chopped flat-leaf parsley

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.

Stir in chickpeas, celery, peppers, tomatoes, thyme, honey, lemon juice, and broth. Bring to a boil, reduce heat, season with salt and pepper, and

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