Dinner: Chickpea Ragout

Serve as a side dish for chicken or as a main meal.

Ingredients

2 tbsps parmesan cheese, grated
1 tsp leaves dried oregano
1 g hot pepper flakes, pinch
1 dash salt
1 tbsp olive oil
2 cups cubed eggplant
2 cloves garlic, minced
1 medium onion, diced
1/4 cup fresh parsley
1 cup chopped zucchini
1 can tomatoes, diced
2 tbsps tomato paste
1 medium sweet red pepper, diced
1 cup chickpeas, drained and rinsed

Instructions

1. Heat the olive oil over medium heat; fry eggplant, red pepper, onion, garlic, salt and hot pepper flakes, stirring occasionally, until tender, about 8 minutes.

2. Stir in tomatoes, chickpeas and tomato paste; cover and simmer until thickened and vegetables are softened, about 15 minutes.

3. Stir in parsley and grated parmesan (optional). Serve with polenta or with chicken.

4. Note: recipe from "Canadian Living" magazine.

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