Serves 4. 


• 2 T .olive oil

• 1/2 c. rough diced onion

• 1/2 c. chopped scallions

• 2 c. rough diced tomato

• 1 T. coarsely chopped garlic

• 1 (16-ounce) can chickpeas, drained

• 1/2 c. chicken stock, homemade Kitchen Basics chicken broth

• About 1/2 t.  French sea salt

• 1/2 t. freshly ground black pepper

• 1 T. chopped fresh flat-leaf parsley


Heat the oil in a saucepan over high heat and add the onion and scallions.

Sauté for 2 to 3 minutes to soften the vegetables, then add the remaining ingredients, except the parsley

Return to a boil, reduce the heat to low, cover, and cook gently for 1utes.

Remove the lid and boil for a few minutes longer to reduce the liquid

Divide among four bowls, sprinkle parsley on top, and serve.

 Recipe partially courtesy of Houghton Mifflin Company, ©2004 Jacques Pépin from Jacques Pépin: Fast Food My Way.