Spicy Chickpea Ragout

This recipe comes to us from reader Nancy Golden. It’s a hearty, aromatic ragout that will warm you up with an exotic blend of spices.




  • 2 tsp. olive oil
  • 1 large onion, chopped
  • 3 small garlic cloves, minced
  • 1 tsp. minced fresh ginger
  • 4 canned tomatoes packed in tomato juice (reserve the tomato juice)
  • 3 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. ground cloves
  • 1/8 tsp. cayenne pepper
  • 2 15-ounce cans of chick peas, drained and rinsed
  • 1/4 cup minced fresh parley

Directions: In a large, heavy skillet, warm the olive oil over moderately low heat. Add the onion, garlic, ginger and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the tomatoes, breaking them into pieces with the spatula.

Add 1/2 cup of the reserved tomato juice along with the remaining spices. Cook, stirring occasionally for 5 minutes; add the chickpeas. Cook for an additional 10 minutes. If the mixture gets too thick, add more tomato juice. Add the parsley and toss. Serve with rice.

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Nutrition Information

Spicy Chickpea Ragout

Servings per Recipe: 8

Amount per Serving

Calories:  160

Calories from Fat:  

Total Fat:  2.5g

Saturated Fat:  0g

Cholesterol:  0mg

Sodium:  540mg

Carbohydrates:  28g

Dietary Fiber:  6g

Protein:  8g

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