Cooking Time: 20 Min Servings: 4
- 2 tablespoons Olive Scene medium Extra Virgin Olive Oil 1/2 c diced onion
- 1/2 cup chopped scallions
- 2 cups diced (1 inch) tomato
- 1 tablespoon coarsely chopped garlic
- 1 (16-ounce) can chickpeas, drained
- 1/2 cup chicken stock, homemade, or low-salt canned chicken broth
- About 1/2 teaspoon salt (less if using canned chicken broth)
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon 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 15 minutes.
- Remove the lid and boil for a few minutes longer to reduce the liquid.
- Divide among four bowls, drizzle with olive oil, sprinkle parsley on top, and serve.
Recipe courtesy of Houghton Mifflin Company, ©2004 Jacques Pépin from Jacques Pépin: Fast Food My Way.
"A versatile dish, this is good as an accompaniment to fish, poultry, and meat, and it can also be served as a first course or, with a couple of fried eggs, as a light main course. It's great poured over pasta, and with the addition of a sausage such as kielbasa, it makes a whole meal. You can also substitute canned red or white beans for the chickpeas.