Main Dishesdeliciouslyella
Chickpea Ragu
This rich, hearty ragu is impressively versatile and a recipe to have on standby to come back to again and again. Serve it simply with a baked potato or toasted sourdough and a drizzle of good quality olive oil. Alternatively, we’ve created some recipes that showcase our favourite ways to enjoy it — teamed with roast vegetables or with added mushrooms and layered with pasta in a seriously satisfying lasagne.
👥 6 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
📝 Preparation Steps
1
Place a large, heavy-bottomed pot over medium-high heat and drizzle with olive oil. Add the onion and garlic. Sprinkle with salt and pepper and cook, stirring frequently for 5–⏱️ 6 minutes until softened and translucent.
garlic2 cloves
2
Add the paprika and cumin and cook for ⏱️ 1 minute, before adding the chopped tomatoes and chickpeas. Half fill the empty tomato tin with water, swirl it around the tin to rinse out every last bit of tomato juice and add this liquid to the pan. Bring to a simmer. Allow to bubble gently for 15–⏱️ 20 minutes, stirring occasionally, until darkened and reduced. Use a fork or potato masher to lightly mash ⅓ of the chickpeas against the side of the pot.
ground cumin1 teaspoon
3
Stir through the miso and almond butter and adjust seasoning to taste.
almond butter1 tablespoon
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