Chickpea Ragout

Recipe adapted from my favorite cooking book, Jacques Pépin from Jacques Pépin: Fast Food My Way.  Serves 4.

INGREDIENTS:

•  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

DIRECTIONS:

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.