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30- Minute Meal Monday: Vegetable and Chickpea Ragu

February 14, 2011

Happy Monday friends!

You know what makes a Monday better? A Monday that’s also Valentine’s Day. I hope your Monday is full of love.

You know, I love y’all so much that just because it’s a holiday for decadent meals, and desserts I wouldn’t let myself forget to bring you 30-Minute meal Monday.

Vegetable and Chickpea Ragu

You need:

  • 1 tablespoon olive oil
  • 1/2 large onion, diced
  • 1 large carrot, diced
  • 2 small-medium zucchini, diced
  • 2 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 3 cups chicken or vegetable broth
  • 1 can chickpeas, drained and rinsed
  • 1 handful sliced basil leaves
  • Salt to taste
  • Pepper to taste
  • Red pepper flakes to taste

Dice your vegetables (5 minutes).

Heat oil in a large skillet over medium heat, add the onion, and cook until  translucent, about 3 minutes.

Add the carrot, zucchini, and garlic and cook, stirring, until the carrots are firm-tender, 4 to 5 minutes.

Add the tomato paste, stirring to incorporate completely. Add the chicken broth and chickpeas and bring to a boil. (3 minutes)

Reduce the heat to low and cook, covered, until the liquid thickens slightly, 8 to 10 minutes.

Remove the skillet from the heat, and garnish with basil salt, and peppers to taste.

Look who even showed up to help!

Hehehe… Thanks Hubby!

FitChickBritt Eat Well Tip: Chickpeas aka Garbanzo Beans aka Ceci Beans (who knew one little legume could have so many names?) are highly versatile and nutritional. They can be used in soups and stews, to make hummus, are great in salads, and can be used for side dishes. There are many health benefits to eating chickpeas. They are high in protein, fiber, and iron.

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3 Comments leave one →
  1. February 15, 2011 3:40 PM

    I love chickpeas. This sounds pretty tasty 🙂

Trackbacks

  1. Happy Valentine’s Day |
  2. 30-Minute Meal Monday: Summer Soup « Fit Chick Britt

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